Servings - 3 to 4

Ingredients for Masala Paste:  

• 6 small green bell peppers (capsicum) 

• 2 tablespoons oil 

• 1/3 cup peanuts 

• 2 tablespoons sesame seeds 

• 1 teaspoon cumin seeds 

• 1/3 cup dry coconut (grated or sliced) 

• 8-10 garlic cloves A few curry leaves 

• 1 large onion (chopped) 

• 1/2 to 1 teaspoon turmeric powder 

• 1 teaspoon salt (or to taste) 

• 1 teaspoon chilli powder 

• 2 teaspoons coriander powder 

• A small piece of tamarind 

• A few coriander leaves   

Other Ingredients:  

• 1/4 cup oil 

• 1 teaspoon mustard seeds 

• 1 teaspoon cumin seeds 

• A few curry leaves 

• 1 onion (sliced or chopped) 

• 1/2 cup water (or as required)  

Method:  

1. Wash the capsicum and gently remove the tops and seeds. Keep them aside. 

2. Heat 2 tablespoons of oil in a pan. 

3. Add peanuts and roast until they turn golden. 

4. Remove and keep aside. In the same pan, roast sesame seeds until they splutter. 

5. Remove and keep aside. Add cumin seeds and dry coconut. 

6. Roast until the coconut turns light brown. 

7. Add garlic cloves and curry leaves. Roast for a minute. 

8. Add chopped onion and sauté for 2 minutes until soft. 

9. Now, add turmeric powder, salt, chilli powder, and coriander powder. Stir well. 

10. Add tamarind and coriander leaves. Mix everything well and turn off the heat.

11. Let the mixture cool completely. 

12. Once cooled, grind the roasted ingredients into a coarse paste using a little water.

13. Fill each prepared capsicum with the ground masala paste. 

14. Keep the leftover masala paste aside for later use. 

15. Heat 1/4 cup oil in a wide pan. Add mustard seeds and cumin seeds. Let them splutter. 

16. Add curry leaves and chopped onion. 

17. Sauté for 2-3 minutes until onions turn soft. 

18. Place the stuffed capsicum gently into the pan. 

19. Cover and cook on a low flame for about 5 minutes. 

20. Add the leftover masala paste and 1/2 cup of water (or as needed). 

21. Gently mix without breaking the capsicum.  

22. Cover and cook until the capsicum is tender and well-cooked. 

23. Serve hot with Indian flatbreads like chapati, jowar roti, or steamed rice.