Stuffed Capsicum ~ Amchi style

Our cuisine is mainly dominated by coconuts. Though I love traditional food I try to avoid the use of coconuts as they are not easily available here and for health reasons too. So once in a week or twice I make dishes with coconut. This is one of my mom's signature dish. I had almost forgotten this dish as I had not made it for almost a year. The other day when I was chatting with amma I was asking her for idea's for dinner. It was then she suggested this dish. We love capsicums in any form so I decided to make this for dinner. This can either be served with plain rice and Daalithoy or with phulka, dosa. 

Here is what's needed:

3 small green Capsicums 

2 large Onions chopped

1.5 cups grated coconut

6-8 red chilli's

a small piece of Tamarind

1 tbsp Coriander seeds

1/2 tsp Fenugreek seeds

Salt to taste

1 tsp Mustard seeds

6-8 Curry leaves

Procedure:

1) Wash the capsicum well and pat dry. Cut off the top. Keep aside.

2) Heat 1 tbsp oil. Fry coriander seeds and Fenugreek seeds until they turn pinkish. Remove and keep aside. In the same pan fry the red chilli's until slightly crisp. Take care not to burn any spices.

3) Grind grated coconut + red chilli's + coriander seeds + fenugreek seeds + tamarind + salt with little water until it forms a smooth paste.

4) Add 1/2 of the chopped onions to the ground masala. 

5) Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and fry for few seconds. Add the rest of the chopped onions with little salt and fry until golden.

6) Meanwhile fill the capsicums with the ground masala. Reserve the remaining masala. (I had large capsicums in hand so I cut them and filled).

7) Slide the stuffed capsicums into the Onions. Keep the heat on low. Add the remaining masala and water. Mix slightly and let it cook covered till done. The capsicums taste good when they are done but still crunchy. Do not overcook it.