Stuffed Capsicum in a smooth tomato gravy

It’s time to make interesting things from the ingredients at hand! Stuffed capsicum rings, unlike regular stuffed capsicum, are best devoured with a thick and creamy sauce. Some of the most basic vegetables, cooked together to form something pretty exotic. A medley of regular beans, carrots and capsicum, cooked together to form a veg keema, baked and served with thick and creamy tomato gravy. We paired it with a particularly delicious batch of dal makhni that mom made.

Check out another insanely interesting vegetarian favourite – Kacche Kele ke Shikhampuri Kebab.

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Ingredients for stuffed capsicum rings – Makes 8 rings, serves 3-4 people

Below are the ingredients required for the rings and gravy both.

• Capsicum – 2 large
• Carrot, chopped – 1 cup
• French beans, chopped – 1 cup
• Onion, finely chopped – 1 cup
• Tomato, chopped – 2 big
• Ginger garlic paste – 1 tbsp
• Garlic, minced – 1 medium clove
• Jeera – 1/2 tsp
• Red chilli powder – 1-1/2 tsp
• Turmeric – 1 tsp
• Black pepper – 1/2 tsp
• Coriander powder – 1 tsp
• Salt to taste
• Oil – 3 tbsp + more for brushing
• Milk – 1/2 cup

Method for the capsicum rings

• Wash and cut the capsicum horizontally into approximately 1cm thick rings. You will get around 7-8 rings. Chop the remains of the capsicum to be used for the stuffing.
• Mince the capsicum in the mixer coarsely and set aside. Do the same with the chopped carrots and beans, do not add water and mix upside down so you get an even mince.
• Heat oil in a pan, add jeera and cook for a minute.
• Add the ginger-garlic paste and 1/2 cup onions and cook till the onion are translucent. Stirring when necessary.
• Add the minced capsicum to the pan and cook for about 5 minutes until the water evaporates. Add the minced carrot and beans and mix well.
• Season with salt, 1/2 tsp chilli powder, 1/2 tsp turmeric powder, 1 tsp black pepper and 1 tsp coriander powder. Mix well and cook for about 15 minutes on medium heat until the mixture browns. Splash some water if required. Remove from heat and let it cool down.
• Pre-heat the oven at 200 degrees for 10 minutes.
• Grease an oven-safe pan/ tray with 2-3 drops of oil. Place the cut capsicum rings.
• Using a spoon, tightly pack the rings with the cooled down mixture. Brush the top with some oil and bake at 180 degrees for 20-25 minutes. (Refer before and after images below)

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Method for the gravy

• Heat 1 tbsp oil in a pan, and add the minced garlic and the remaining 1/2 cup onions. Cook until the onions start to brown.
• Add the chopped tomatoes, 1/2 tsp chilli powder, 1/2 tsp turmeric powder and salt. Cook for 10-15 minutes so that the tomatoes cook properly. Allow it to cool and then transfer to the mixer. Make a smooth paste.
• Transfer the paste back to the pan, add the milk and cook for 5 minutes of high to form a thick gravy.

Add the gravy to a serving dish, place the baked capsicum rings atop, garnish with fresh coriander and chomp chomp!