Recipe

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• 5 small bell peppers, washed
• 4 medium onions, peeled, washed and finely chopped
• 1 tsp garlic paste
• 4 tbsp oil
• 1 tsp cumin powder
• 1 pinch asafetida powder
• 4 tsp fresh coriander leaves, washed and chopped
• 2 tsp garam masala powder
• 1 tsp fresh curry leaf, washed and torn
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tsp tamarind paste
• 1 tsp grated jaggery
• 1 cup water
• salt

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