- Cut the capsicum at the centre and de-seed them
- Sprinkle some salt over it (sprinkle some red chilly powder too, if you like)
- Steam it. Do not over cook (to retain its crispiness )
- Let it cool
- Now stuff the capsicum with the filling prepared in step 3
- Spread some rice flour/chiroti rawa on a plate, and rub the stuffed side of the capsicum over it.
- Heat 1 tbsp of oil in a flat-bottomed pan and cook the stuffed side of the capsicum on a low flame till golden brown.
And your dish is ready.
About The Contributor:
After graduating from Jyothi Nivas College, Bangalore, I pursued an MBA in finance from IGNOU, after my both children were born. I am an enthusiastic learner and passionate about every little thing I do. Professionally, I have found myself the most self-satisfying role – that of homemaker!
I was introduced to cooking in my early childhood days when my parents bought kitchen kit toys for me. Playing with them was one of my favourite pastimes as a child. As I grew, the toys were replaced with the real kitchen items, and my interest, and enthusiasm for cooking continued.
I enjoy experimenting in cooking with unique combinations, like bitter gourd and melon seeds, soya bean or bottle gourd in bisibele bath, and bitter gourd roti. Though I cook with a lot of ease, sometimes I take more time thinking “what to name the dish?”!
The recipe I wish to share has been passed on from my grandmother to my mother. Though the procedure looks lengthy, I have seen my mother cook it effortlessly. Well, it is one of the best dishes my brother Kritish and I enjoy from our “Mom’s kitchen”.