Stuffed Capsicum

Preparation Method: 
Make a hole at the top of the capsicum and remove the seeds from it.
Heat oil in a pan, fry the onions until golden brown and then add little gram flour.
When the gram flour gets fried, add chili powder, grated coconut, salt and mix well. Remove from heat and keep aside.
Add water if required and stuff this mixture in the capsicums.
Mix the remaining gram flour in the water and make a batter. Soak the capsicums in the batter and deep fry in oil until golden color. Remove and keep aside.

For Gravy:
Heat oil and fry the onions until brown. Add ginger-garlic paste, turmeric, chili powder, coriander powder, chopped tomatoes and cook for few minutes.
Then add yogurt, salt and cook until the gravy thickens.
Transfer the gravy to a serving dish, place the stuffed capsicums and serve hot.
6 capsicums
50g onions, chopped
100g gram flour
1 cup grated coconut
1/2 tbsp chili powder
2 bunches cilantro

Oil for frying
Salt to taste

For Gravy:
500g tomatoes, chopped
1 1/2 tbsp chili powder
50g onions, chopped

2 tbsp ginger-garlic paste 1/2 tsp turmeric
1 tbsp coriander powder
1 cup yogurt
1 bunch cilantro
75g oil
Salt to taste

Chef's Name: 
Rehana Khambaty