stuffed capsicums

The stuffing can be varied according to taste – can be just potatoes, combination of vegetables with or without paneer, with or without onions, mixture of spices of your choice. Cheese is also optional.
Select medium small, firm capsicums, fairly rounded.
Capsicums - 4
Filling - 5-6 tbsps, depending on the size of the capsicum
Oil - 5-6 tbsp, for shallow frying

Filling:

Chop fine or mince vegetables.

Steam them lightly, cool & squeeze to remove excess moisture.

Heat 2 tsp oil in a kadai, temper jeera & finely chopped green chillies. Then add vegetale mixture, salt & masalas of choice. Saute till dry. Add finely chopped coriander leaves & mix well.
Chop the top slice of the capsicums – keep them.
Boil plenty of water & when the water boils, add all the capsicums & the tops.
Boil for just 2 mts & drain completely by keeping the upside down in a colander.
Divide the filling into 4 parts.
Keep the filling inside a capsicum, keep back its top or “ lid”.
Tie with a thread criss cross so that the top will be intact.
Heat oil in a flat saucepan & when it becomes hot, place the capsicums one by one & side by side.
Cook them on medium-low heat, turning them over very carefully, with a pair of tongs, till uniformly brown on all sides.

Cut off the thread & serve.