Besan Stuffed Capsicum Recipe

Cooking Directions

• STEP 1.Start by roasting the capsicums on an open flame until the skin is charred. Let them cool and then remove the skin.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add chopped tomatoes, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft.
• STEP 4.In a separate bowl, mix besan, chopped coriander leaves, and water to form a thick paste. Stuff this mixture into the roasted capsicums.
• STEP 5.Place the stuffed capsicums in the pan with the tomato-onion mixture. Cover and cook on low heat for 15-20 minutes until the capsicums are tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.

Storage and Serving

• Leftover stuffed capsicums can be stored in the refrigerator for up to 2 days.
• Reheat in a microwave or on a stovetop before serving.
• Serve hot with roti or rice for a complete meal.