Name: Capsicum Stuffed Curry recipe by Sujitha Ruban at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Capsicum 500gms(8-10 small sized); Oil 1/4 cup; Turmeric powder 1/2 tsp; salt as needed; Green chillies 3-4 nos; FOR MASALA; Groundnut/Peanut 1/4 cup; Dry Coconut(Kopara); Green Chilli 5-6 nos; Till Seeds 1 tsp; Jeera 1 tsp; Curry leaves 1 spring; Salt as needed for masala

ABOUT Capsicum Stuffed Curry RECIPE

Capsicum Stuffed Curry/Uttar Karnataka Capsicum Stuffed Curry.. Learning a proper Authenticate recipes are really a super dooper moment.. This recipe also shared by my friend, Very Rich in taste and best best combo for roti.. You will not believe, the taste this is such a fabulous recipe, usually capsicum recipes will have the Capsicum flavour, here the Groundnut and coconut paste is the real flavours, i browsed a lot for this recipe, but i didn’t get a exact preparation.. and blindly followed my friend’s direction.. and the final result i got the same taste what she did.. Some will not let to go to try for new taste.. and if you are a foodie and love to trying other cuisines then this post is happy news fro you all.. And I bet you this is one of the most delicious side dish for Roti/Chappathi

Ingredients Serving: 4

Capsicum 500gms(8-10 small sized)
Oil 1/4 cup
Turmeric powder 1/2 tsp
salt as needed
Green chillies 3-4 nos
FOR MASALA
Groundnut/Peanut 1/4 cup
Dry Coconut(Kopara)
Green Chilli 5-6 nos
Till Seeds 1 tsp
Jeera 1 tsp
Curry leaves 1 spring
Salt as needed for masala

Instructions

Dry roast the peanuts and remove the skin of the nuts, For this recipe you need country capsicum/natti capsicum for delicious taste, this looks little small in size.
Take all the ingredients to Grind in a mixer and blend to a smooth paste by adding salt and water.
Wash and clean the capsicum, slit one side of the capsicum and Stuff the grounded masala. no need to remove the stalk..
Heat a kadai with oil, add all the stuffed capsicum to the pan. Sprinkle turmeric, cover and cook all the sides of capsicum by flipping them all over.
Once the capsicum starts to shrink, Add slitted green chillies to the pan, check for salt and add if needed, sprinkle some water and cook . Put the Flame to high and make them dry.
Once you off the flame all the oil will absorbed by the masala. Best tons serve with roti..

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