Bharwan Shimla Mirch or Stuffed Bell peppers is popular in North Indian cuisine. In India, bell peppers are known by another name, capsicum. I remember eating this at a restaurant called Shanbhag as a kid, I loved it. Off-course this does not taste as good, it is a work in progress. Usually, bell pepper is just an ingredient in most recipes but in this one, it is the star. In part, I have adapted the recipe from this blog but I kept it simple instead of going the elaborate way.
3 Capsicum / Bell pepper
1/2 Sweet Potato (large)
Peas – a handful
1 Medium sized Onion (chopped)
5 Garlic pods
1.5 tsp Red chilli powder
1 tbsp Gram Flour/Corn Starch
2 tbsp Butter
1 tsp Oil
Salt to taste
6 Almonds(roughly smushed)
20 small Raisins
Cilantro (for garnishing)
1 tsp jeera/Cumin
5 tbsp boiled whole green moong (optional)
Preheat the oven to 350 F.
* Boil the sweet potato, peas, drain and mash it . Keep the water for cooking later.
*Boil the green moong too in a closed container for half an hour.(You can omit this step if you are not adding moong beans. You can substitute it with some other beans too.
* Take a pan of oil,add jeera. When they sputter, add chopped onion,green chillies and crushed garlic.
* Saute well till the onions are transparent.
*Add the sweet potato, peas, boiled moong, chickpea flour to the onion mixture. Add salt, sprinkle lemon juice and a little chilli powder to it. Add cilantro to it and also raisans and nuts. Take it off the flame. You can also add some grated cheese on top if you like. Place a aluminium foil on a tray and place the stuffed bell peppers on top. Spray cooking spray on them and place in oven and bake for 30 mins or until bell peppers are cooked.
For the gravy : This is not a necessary. The stuffed bell peppers can be served on their own. When you add the gravy, it becomes a curry.(I bet you already knew that 😉 )
Saute the chopped onion in a little bit of oil. Let it cool. Now add this and the soaked almonds into a belnder and blend. Add a little milk or water per your taste.
Now saute some jeera in oil. Once it turns light brown, add crushed garlic and saute till a aroma wafts towards you. Add chilli powder, chole masala and cumin powder to it and saute for a few seconds. Finally add the belnded mixture to this and cook for 15 minutes on medium-low heat. Mix chickpea flour and milk in a bowl and add to the mix. Keep mixing the gravy in between. Add salt when done and some heavy cream if you like. Finally crush some kasuri methi between your hands and add to the gravy.
Once the bell peppers are cooked, pour the gravy on and around the stuffed bell peppers.
- Stuffed Bell Peppers with Field Roast, Ricotta & Spinach (epicureanvegan.com)