Despite the fact that its summer here, advancements in agricultural science ensure that we now get nice vegetables all year round in Delhi. In addition to the lauki, kaddu, tinda varieties, we also get carrots (sometimes), beans, capsicum and cauliflower.
S and I are both fond of capsicum and I find it to be a very versatile vegetable. Just one can change the identity of a dish. Add it to sambar and the aroma you get is so totally different. Add it to the normal potato curry and the resultant aloo shimla mirch is simply divine.
This was something I tried with Aloo Mash. It didn't turn out exactly the way I'd envisioned it would (yes, I actually envision my food - and even taste it in my mind - before I actually make it).
4 Green Capsicum
For the stuffing
1 Cup Aloo Mash (2-3 potatoes, boiled and mashed)
2 Potatoes, boiled and mashed
1 tsp Ginger paste
1 tsp Green Chilli paste
1/4 cup Coriander
1/2 tsp Cumin-Coriander Powder1/4 tsp Turmeric Powder
1/2 tsp Kashmiri Chilli Powder
Salt to taste
For the tempering:
1 tbsp Oil
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
Remove the stalks of the capsicum and keep aside.
Mix all the ingredients for the stuffing and fill the capsicum cups.
Heat oil in a kadhai. Add the cumin seeds and asafoetida. When the cumin seeds crackle, place the capsicum cups in the kadhai.
Cover and cook for 4-5 minutes. Uncover and carefully turn each capsicum so that the potato stuffing faces the kadhai..
Allow the tops to brown and crispen. Carefully take each capsicum out and serve.
This goes well with rotis, but I am sure it would go well with dal-rice or make for a nice snack as well.