This is another one of those foods that look like they take a lot of time and effort to make but in truth, are easy to prepare. Bharvaan Simla Mirchi can even be stuffed with Masala Kheema (see recipe below).
- 4 medium-sized green peppers
- 4 medium-sized potatoes
- 6 tbsps vegetable/ canola/ sunflower cooking oil
- 3/4 tsp cumin seeds
- 3 cloves of garlic finely chopped
- 1 large onion finely chopped
- 1 green chilli finely chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp raw mango powder
- Salt to taste
- Wash the green peppers well and pat dry with paper towel. Cut the top off about 1" from where the stem is attached. Remove all the seeds and pith and discard. Trim bottoms very slightly (do not make a hole) to enable the peppers to stand up. Keep all cleaned peppers aside for later use.
- Wash the potatoes and then boil till soft. Peel, mash roughly and keep aside for later use.
- Heat 3 tbsps of cooking oil in a pan on medium flame, till hot. Add the cumin seeds and cook till spluttering stops. Now add the green chillies and garlic and fry till the chillies turn whitish and the garlic turns light golden.
- Add the onion and fry till soft.
- Now add all the powdered spices and fry for 1 minute. Add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes, stirring often. Turn off the fire, add salt to taste and mix well.
- Fill each green pepper to the top with the mashed potato mix. Press down and top up to ensure they are well filled. You can also fill the peppers with Masala Kheema at this stage.
- Heat the remaining cooking oil in a shallow pan on a low flame. When hot add the peppers (standing up) and fry till soft.
- Gently turn the peppers over onto their tops so that the potato can fry. Fry till golden. Turn off fire.
- Place peppers on a plate lined with paper towel to allow excess oil to be soaked up. When this is done, serve.