Ingredients
6 green or red capsicums
60 gms butter
1 small fresh red chilli (seeded and chopped)
1 onion (chopped)
4 potatoes (cooked, peeled and cubed)
½ tsp ground cumin
½ tsp mustard seeds
½ tsp ground turmeric
½ tsp coriander
½ tsp garam masala
2 tsp lemon juice
Method
Cut the top of each capsicum. Remove seeds and keep shells intact. Boil the capsicum for three minutes. Drain and rinse with cold water. Then pat dry with a paper towel.
Melt butter in a large frying pan, add chilli, onion and potatoes and stir-fry over medium heat for five minutes or until potatoes are golden brown. Stir in coriander, cumin, mustard seeds, turmeric and garam masala and cook.
Sprinkle with lemon juice. With the help of a spoon add potato mixture into the capsicum shells. Place shells in a lightly greased baking dish and bake for 20 minutes.
6 green or red capsicums
60 gms butter
1 small fresh red chilli (seeded and chopped)
1 onion (chopped)
4 potatoes (cooked, peeled and cubed)
½ tsp ground cumin
½ tsp mustard seeds
½ tsp ground turmeric
½ tsp coriander
½ tsp garam masala
2 tsp lemon juice
Method
Cut the top of each capsicum. Remove seeds and keep shells intact. Boil the capsicum for three minutes. Drain and rinse with cold water. Then pat dry with a paper towel.
Melt butter in a large frying pan, add chilli, onion and potatoes and stir-fry over medium heat for five minutes or until potatoes are golden brown. Stir in coriander, cumin, mustard seeds, turmeric and garam masala and cook.
Sprinkle with lemon juice. With the help of a spoon add potato mixture into the capsicum shells. Place shells in a lightly greased baking dish and bake for 20 minutes.
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