Stuffed Mild Pepper with Gravy

Stuffed mild pepper with gravy is best made with fresh seasonal green mild peppers. Also known as achari mirch, these peppers have almost no heat and are ideal for stuffing.

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Though the peppers may look intimidating they are just like the capsicum in flavor. Most popularly they are made into pickle or fritters/bhaji.

In this recipe, I have used peanuts in the gravy much like the salan recipe. Though this is not a salan, this recipe has been inspired by it.

Stuffed Mild Peppers with Gravy            Serves 5 to 7

Ingredients:

Green mild peppers – 8 to 10

For the Filling

Coriander and Cumin seeds – ½  tblsp

Finely chopped onion – 2 to 3 tblsp

Boiled potatoes (crushed) – 2 large

Ginger garlic paste – ¼ tsp

Chopped coriander leaves – 1 tblsp

Chaat masala – 1 tsp

Salt – to taste

Grated processed cheese – 2 tblsp

Oil – 3 to 4 tsp

For the Gravy

Finely chopped onion – 2 to 3 tblsp

Grated tomato – 1 medium

Dry roasted peanuts – 2 tblsp (grind to a fine paste with water)

Yogurt (beaten) – 2 tblsp

Chopped coriander leaves – 2  tblsp

Salt – to taste

Oil – 2 tblsp

Spice paste for the gravy

Ginger paste – ½   tsp

Garlic paste – ½   tsp

Coriander powder – 1 tsp

Cumin powder  - ½ tsp

Chaat Masala – ½ tsp

Garam masala powder – ½  tsp

Kashmiri Red Chili pdr – ½ tsp

Turmeric powder – ¼ tsp

Method:

1.    Dry roast the coriander and cumin seeds. Cool slightly and grind coarsely.

2.    Heat 2 tsp of oil and cook the finely chopped onions till they turn pink. Add in the boiled potatoes. Mix well.  Add in the ginger garlic paste, chopped coriander, chaat masala, roasted cumin coriander seeds and salt. Mix well, cook briefly and let it cool to room temperature.

3.    Once cooled, add in the cheese and mix well. Mash it up slightly. Slit the peppers lengthwise and scoop out the seeds. Stuff  the potato cheese filling into all the peppers.

4.    Drizzle a pan with oil. Fry the stuffed peppers till they get blisters and are charred lightly. Cover and cook on low heat for a minute. Take the peppers out and keep aside.

5.     Mix the ingredients, add ¼ cup of water and mix to a smooth spice paste for the gravy.

6.    Heat the oil and cook the onion till they turn soft and light golden. Add in the spice mix and cook on low heat till the oil starts separating.

7.    Add in the tomato and cook again till oil separates. Season with salt and add in the peanut paste. Cook for 2 mins and add in the chopped coriander. Mix well and add in ¾ cups of water. Bring to a boil and cook till the sauce thickens slightly.

8.    Keep the heat on absolute low and add in the yogurt. Mix it in and let it cook. Once it starts simmering, add in the stuffed peppers. Cook them for a minute before taking them out carefully. Turn off the heat.

9.    To serve, spread the gravy onto the serving platter and place the peppers on it. This dish is best enjoyed with pulao or biryani and even puri or paratha.

© Rinki’s Kitchen