Stuffed Capsicum

I somehow minimize use of ginger garlic paste in the dishes I cook. Hubby doesn’t like it much and me too  we eat it occasionally . This I tried without it. Half inspired by dish made by my colleagues cum friend’s mom the other day (They are Guajarati and she is just awesome cook and the guy is friendly enough to give away his box to us :-D !!!! ).

INGREDIENTS:-

Capsicum: - 6 small (do not pick large ones and they break )

Oil: - 1 tablespoon

Red Chilies: - 5-6 (can be adjusted according to spice)

Peanuts: - ½ cup

Bengal gram/Pachis enaga pappu/ Chana Dal :- ½ cup

Black Gram/ Minapappu/ Urad dal :-1/2 cup

Dhaniya seeds/dhaniyalu: - ½ cup ( You could use dhaniya powder 1 ½ teaspoons instead)

Cumin seeds/jeera:-a little less than ½ cup (Again you can use jeera powder 1 tablespoon instead)

Garlic pods: - 6-7 (can be adjusted according to flavor)

Tamarind: - Lemon sized ball.

Salt :- As required

METHOD:-

1. Slit the capsicums Do not completely cut them. Remove the seeds from inside.
2. Dry roast red chillies, Peanuts, Bengal Gram, Black gram, Dhaniya, cumin, Garlic pods.
3. Grind them into powder.
4. Add tamarind pulp and salt to the powder. Adjust anything if needed.
5. Now mix well tamarind pulp,salt,ground powder .
6. Now insert this paste into split capsicums and keep the remaining powder left aside.
7. Place the capsicums in pressure pan/cooker for 2-3 whistles (They won’t break  )
8. If placed in electric cooker ..Cook until they are done.
9. Take pan pour some oil and add boiled stuffed capsicums into it after oil is heated.
10. Add the remaining powder left after inserting into capsicums.
11. Fry them for 5-10 minutes till you see capsicums are fried properly 
12. Have it with rice or roti