Preparation Time : 15 mins
Cooking Time : 10 mins
Serves / Makes : 4 persons
2 cups-chopped methi (optional)
2tbsp-roasted groundnut powder
2-finely chopped green chillies
1/2tsp-garam masala powder
salt to taste
oil for cooking
chopped corriander leaves& desicated coconut for garnishing
Heat 1tbsp of oil in a pan, nest step is to Add besan than Roast it until it turns golden colour. Let it cool.
To this besan add methi(optional step if you want to add methi), coconut, groundnut powder, til, jeera, ajwain, chillies, garam masala powder,haldi,lemon juice&salt to taste.Mix well.
Pierce the capsicums with thumb making 3 holes all round its walls,keeping the top intact.
Stuff the methi mixture into the capsicums through these holes.
Place the stuffed capsicums in a nonstick pan.Pour1tbsp of oil on each capsicum&cover the pan.
Cook on a medium flame,turning the capsicums at intervals until all sides are cooked.
Serve hot garnished with corriander&desicated coconut.
Hint: If you are using methi, avoid ajwain so the test will not become too bitter.