Easy veggie-Stuffed long capsicums.

Stuffed long capsicums- A mild aromatic sweet variety of long green capsicums, stuffed with a spicy mixture made from ground peanuts, chickpea flour (besan), fresh coriander and an array of spices. Gently topped with a savoury tomato gravy, it’s a simple but tasty dish, an ideal accompaniment to any Indian flat bread such as roti or paratha.
Ingredients:

6 long green capsicums (can use the red or yellow variety)

For stuffing:

2 tablespoons ground peanuts
1 tablespoon chick pea flour (besan)
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon salt
1 table spoon sunflower oil
1 tablespoon fresh chopped coriander.

For gravy:

3 medium ripe tomatoes (skinned ,chopped and blended smooth)
½ teaspoon salt
2 tablespoons sunflower oil
1 tablespoon tomato puree
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon mustard seeds
2 tablespoons sunflower oil

Method:

1. Wash the capsicums and if very long then cut them into two pieces (about 3 inches long)otherwise leave whole
2. Make a slit a long the length of the capsicum on one side only. Do not remove the stalk although you may remove part of the membrane and some of the seeds from the stalk end piece. 3. Dry the capsicum pieces and keep aside.
4. Mix all the ingredients listed in the stuffing list above . It should make a crumbly mixture.
5. Lightly fill the cavity of the each capsicum piece with this stuffing mixture. (If there is any left over keep aside and can be added to gravy later)
6. Place the stuffed capsicums in a steamer and steam for 20 mins until tender (alternatively can be cooked in microwave in a covered dish for about 8-10 mins till tender.

7. While capsicums are steaming, heat 2 tablespoons of oil in a shallow pan, when hot add the mustard seeds.
8. Add the blended tomatoes and tomato puree and sauté.
9. Add turmeric powder, chilli powder and salt. At this stage you can also add any remaining stuffing you may have and 3-4 tablespoons of water to make thick gravy.(adjust as needed)
10. Cook the gravy till spices infuse in to the tomatoes and the gravy starts to leave oil.
11. Remove the capsicums from the steamer and place over the tomato gravy side by side. Do not stir other wise capsicums will break.
12. Gently spoon over some of the gravy over the capsicums.
13. Cover the pan and warm through the capsicums on low heat about 5 mins.

Transfer to serving dish. Serve with indian flat breads such as rotis or parathas.