Chef: Aditya Bal
Vegetarian-Indian-Veg
Ingredients:
2 tbsp oil
3 - 4 capsicums (bell peppers)
1 cup of carrots, finely chopped
1 cup of cabbage, finely chopped
1 tsp mustard seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
3 tbsp carrots - for garnishing
3 tbsp cabbage - for garnishing
Method:
Slice off the top of the capsicums. Scoop out the inside keeping them hollow.
Heat 1 tsp of oil in a pan; add the mustard seeds, allowing them to splutter.
Add the cabbage and carrots and mix well.
Sprinkle the turmeric powder, salt, coriander and red chili powder and mix again.
Cover and let this mixture cook in its steam for five minutes.
Now stuff the capsicums with the mixture and fry them in one tbsp of oil.
Cover and simmer for 10-12 minutes till the capsicums become tender.
Garnish and serve.
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