Dhaas Shimla Mirch

(Sindhi style Bell Peppers/Capsicums stuffed with Onion and Ground Spices)

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Prep Time: 10 mins
Cooking Time: 15-20 mins
Serves: 2-3
Recipe Source: Sindhi Rasoi

Ingredients:
6 Baby/Mini Bell Peppers or 4 medium Bell Peppers (any colour is fine, I used orange coloured)
1 tbsp Oil

For Filling/Stuffing:
2 large Onions, grated (grated onion works best than chopped one)
¼ tsp Turmeric Powder
½ tsp Garam Masala (Optional)
1 tsp Coriander Powder
½ tsp Jeera/Cumin Powder
½-1 tsp Amchur/Dry Mango Powder
½ cup or small handful of Coriander Leaves
2-3 Green Chillies (Adjust acc to taste)
2-3 cloves of Garlic
½ inch Ginger (Optional)
Salt to taste

Method:
Slit baby peppers on one side and remove its seeds and pith carefully without breaking it. If using large peppers, then slice off their top and remove its seeds and pith carefully.
Grind coriander leaves, green chillies, garlic and ginger roughly without adding any water. Mix this ground paste with grated onion, all spice powders listed and salt to taste.
Stuff this onion mixture into bell peppers carefully. Make sure that you don’t break bell peppers while stuffing by stuffing little filling at time.
Heat oil in a deep pan. Carefully arrange bell peppers in a pan. Cover the lid and cook on a low to medium flame.
Toss the bell peppers at regular intervals to make sure that they don’t burn and stick to the pan. Make sure that the bell peppers are cooked from all the side. On a whole, it took me around 15 minutes to cook these bell peppers on a very low to medium flame.
Serve this delicious Dhaas Shimla Mirch with Chapatti or Rice and enjoy.


Note:
Next time I might sauté the filling for few minutes and then stuff the bell peppers and bake them in an oven for 5 minutes so that the bell peppers remain crunchy. And then grill these baked peppers for about 3 minutes to get smoky taste.

Labels: Capsicum, Coriander leaves, Fresh from Farmer's Market, Onions, Sindhi Food, Stuffed