Stuffed Capsicum

This recipe was kindly submitted to The Curry House by Supriya whose family are from Secunderabad in the state of Andhra Pradesh. It is one of Supriya's mother's traditional recipes.

  • 6 small size capsicum (you don't find small capsicums very often, so you'll have to choose them carefully)
  • 1 whole onion cut finely
      for the masala
  • 4 large tablespoons grated coconut
  • 6 cashew nuts
  • 6 groundnuts
  • 1 teaspoon jeera (cummin seeds)
  • 3 teaspoons til (sesame seeds)

  1. Wash capsicum. With small knife scoop out the centre portion of capsicum with stem. So that you have a small opening to fill.
  2. Grind coconut, cashew nuts, groundnuts,jeera, til into a thick paste. It must not be too watery.
  3. Now heat oil, golden brown finely cut onion add the masala and cook for 7-8 mins.
  4. Leave the masala to cool.
  5. After masala is cool, fill capsicums with it completely.
  6. In a hollow pan, add little oil and place the capsicums to cook.
  7. Cover with a lid. As each side browns, place the capsicum accordingly so that the uncooked portion browns.
  8. It's very delicious and can be eaten with chapathi.