Stuffed capsicums in tomato gravy

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Colourful and tasty.

preparation time: 30 minutes • Cooking time: 30 minutes • Serves 6.


12 medium sized capsicums

For the stuffing

2 teacups mixed boiled vegetables (french beans, carrots, green peas)
2 boiled potatoes pa,
1/2teaspoon cumin seeds
1 teaspoon chilli powder
2 chopped green chillies
2 tablespoons ghee

salt to taste

For the gravy

700 grams (1 1/2 lb.) tomatoes
1/2 tablespoons cornflour
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds
1 stick cinnamon
2 cloves
2 teaspoons sugar (approx.)
1 tablespoon ghee salt to taste


Cut the tops of the capsicums and scoop out the

centres. Droptheshellsin boiling water for afew

minutes, drain and keep aside.

For the stuffing

1. Mash the potatoes coarsely.

2. Heat the ghee and fry the cumin seeds for 1 minute.

3. Add the remaining ingredients and cook for a few minutes.

For the gravy

1. Cut the tomatoes into big pieces, add 2 tablespoons of water and cook. When cooked, prepare a thick soup by passing through a sieve.

2. Heat the ghee and fry the cumin seeds, cinnamon and cloves for a few seconds.

3. Add the tomato soup, chilli powder, sugar and salt.

4. Mix the cornflour in 1/2 teacup of water and add to the gravy.

5. Boil for 10 minutes.

How to proceed

1. Stuff the capsicums with the stuffing.

2. Arrange the capsicums on a greased baking dish.

3. Pour the boiling gravy on top. Sprinkle a little cheese on top if you like.

4. Bake in a hot oven at 400°F for 10 minutes.

Serve hot.