Capsicum Puddi Sagle

Capsicum Puddi Sagle  -  Anitha Shenoy

Ingredients:

10 to 12 tiny capsicums

half a cup of grated coconut

4 to 5  dried red chillies roasted

tamarind, the size of a marble

half a tsp of methi seeds(roasted in a little oil)

2tsp of coriander seeds(roasted in a little oil)

1 to 2 tb sp of oil

a small piece of jaggery

2 medium onions finely chopped

half a tsp of mustard seeds

1 sprig of curry leaves

salt to taste

Procedure:

Wash the capsicums keeping the stalks if any. Slice the top part of the capsicum retaining the stalk and reserve it for further use.Discard seeds if any.

 Make a masala with grated coconut, tamarind, roasted chillies, coriander seeds, methi seeds using a little water.

Add grated jaggery and salt to taste and grind further.Taste the masala at this stage and adjust accordingly.

Then add to it the finely chopped onions. Mix well. 

Stuff these into the prepared capsicums.cover each capsicum with its lid.Reserve any left over masala. 

Heat oil in a kadai, add mustard, once it crackles,add the curry leaves.

Then gently place the stuffed capsicums with their lids in the kadai. Any left over masala can be added at this stage.

Sprinkle a little water, close with a lid and let it cook on a low flame till done.

Take care not to burn it as capsicums cook really fast.Enjoy!!!