Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 5 small bell peppers, washed; 4 medium onions, peeled, washed and finely chopped; 1 teaspoon garlic paste; 4 tablespoons oil; 1 teaspoon cumin powder; 1 pinch asafoetida powder; 4 teaspoons fresh coriander leaves, washed and chopped; 2 teaspoons garam masala powder; 1 teaspoon fresh curry leaf, washed and torn; 1/2 teaspoon turmeric powder; 1/2 teaspoon coriander powder; 1 teaspoon tamarind paste; 1 teaspoon grated jaggery; 1 cup water; salt

Submitted by Charishma_Ramchandani

"This is Vinuta S. Chitwadgi's recipe from the Thursday magazine. It won her Rial Omani 20 for submitting this to the What's Cooking column contest! Its really very very good!"

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Ready In:: 1hr
Ingredients:: 15
Serves:: 2

ingredients

5 small bell peppers, washed
4 medium onions, peeled, washed and finely chopped
1 teaspoon garlic paste
4 tablespoons oil
1 teaspoon cumin powder
1 pinch asafoetida powder
4 teaspoons fresh coriander leaves, washed and chopped
2 teaspoons garam masala powder
1 teaspoon fresh curry leaf, washed and torn
¹⁄₂ teaspoon turmeric powder
¹⁄₂ teaspoon coriander powder
1 teaspoon tamarind paste
1 teaspoon grated jaggery
1 cup water
salt

directions

Make 2 slits of one inch each on each of the bell pepper. Keep aside.
Then, dry roast the peanuts on medium flame in a pan. Grind coarsely in a mixer.
Now, prepare the stuffing. To do so, heat 4 tsps. of oil in a pan.
Fry the cumin and asafoetida powders in it.
Add onion, garlic paste and curry leaves.
Fry till onions are lightly browned. Allow to cool.
Put the fried onions and roasted powdered peanuts in it.
Add all the masala powders, tamarind paste, salt, jaggery and 3 tsps. of chopped corriander leaves. Mix well.
Stuff this mixture in the bell peppers.
Heat the remaining oil in a vessel.
Add the stuffed bell pepper one by one. Stir once, cover with a lid and fry for 1 minute.
Add water. Allow to simmer for 8 minutes taking care it does not dry up.
Garnish with corriander leaves. Serve hot with rotis or plain white Basmati rice. Enjoy!

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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