The generously spiced gravy combines with the vegetables and low fat paneer to provide a double dose of flavour, fibre and vitamin A. Serve hot with rotis.
Ingredients
8 medium sized capsicum
For the stuffing
1 cup chopped mixed boiled vegetables (french beans, carrots, green peas)
½ cup crumbled low fat paneer (cottage cheese)
½ teaspoon cumin seeds (jeera)
½ teaspoon chilli powder
½ teaspoon finely chopped green chillies
2 tablespoons chopped coriander
1 teaspoon oil
Salt to taste
For the gravy
2 cups chopped tomatoes
½ cup sliced onions
¼ cup chopped red pumpkin (kaddu)
1 clove garlic, chopped
½ teaspoon grated ginger
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
½ teaspoon cumin seeds (jeera)
½ teaspoon chilli powder
½ teaspoon corn flour mixed in ½ cup low fat milk
2 teaspoons oil
Salt to taste
Other ingredients
½ teaspoon oil for greasing
Method
1.Cut the tops of the capsicum and scoop out the centres.
2.Drop the shells in boiling water for a few minutes, drain and keep aside.
For the stuffing
1.Heat the oil in a non-stick pan and fry the cumin seeds for 1 minute.
2.Add all the remaining ingredients and cook for a few minutes. Keep aside.
For the gravy
Combine the tomatoes, onions, red pumpkin, garlic, ginger, cinnamon and cloves with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely, remove the cinnamon and cloves and discard them.
Blend the mixture into a smooth purée. Keep aside.
Heat oil in a non-stick pan and add the cumin seeds. When they crackle add the puréed tomato mixture, chilli powder and salt and simmer for 5 to 7 minutes.
Add the corn flour mixture and simmer for a couple of minutes again. Keep aside.
How to proceed
Stuff the capsicum with the stuffing.
Arrange them on a greased baking dish.
Pour the boiling gravy on top.
Bake in a hot oven at 200°C (400°F) for 10 minutes.
Serve hot.
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