Maharashtrian Stuffed Capsicum

Make the stuffing: mix the coarsely crushed peanuts, roasted gram flour, finely chopped onion, crushed garlic and chopped coriander in a large bowl.

Add the turmeric, red chilli powder, Goda masala, jaggery, tamarind paste, salt, and a small portion of the oil. Mix everything thoroughly using your hands until the texture resembles moist, crumbly sand.

Stuff this intensely flavorful peanut mixture tightly into the hollowed capsicums. Do not overstuff to the absolute brim, as the mixture expands slightly during steaming. Reserve any leftover stuffing for the pan.

Heat the remaining oil in a wide, flat pan equipped with a tight-fitting lid. Add the mustard seeds and allow them to pop decisively.

Carefully place the expertly stuffed capsicums into the hot pan. Sear them on medium heat for 1-2 minutes until the bottoms are visibly and slightly blistered.

1–2 min

Sprinkle the measured water evenly over the pan, and immediately cover with the lid to trap the moisture. Lower the heat and let the capsicums steam-cook perfectly for 15 minutes.

15 min

Open the lid and gently rotate the capsicums so they blister symmetrically. Add any reserved, leftover stuffing directly to the pan alongside the capsicums.

Cook uncovered for a final 5 minutes until the capsicum skin is completely wrinkled, delightfully tender, and the filling has formed a thick, savory crust on top. Serve hot.

5 min