Stuffed Bell Peppers
A South Indian style dish that offers a concoction of subtle flavors that will leave you asking for more! Bell peppers stuffed with potato curry and a special curry powder. Don't wait to give it a try!
Stuffed Bell Peppers feature in various cuisines across the world. Some stuff it with flavored rice, meat, vegetables, farro and other grains, cheese etc. Some are dunked in gravy while some are served dry! The super smooth and glossy texture also makes it an appetizing side!
The signature potato curry filling gives it the depth of flavor, the south Indian style (to be specific Andhra style) curry powder "Kura Podi in Telugu", brings in the intense flavor. The sizzling tempering takes it up a notch!
The versatility of this dish is exceptional. Serve it as an appetizer or as a main course with Rice and Ghee.
The recipe is 3 part and each of those can be consumed as is. The potato curry is great with Puri, rotis and with dosas. The kura podi is versatile and can be sprinkled on sautéed vegetables like Eggplant, Potato, beans etc.
We had a bounty crop of Bell Peppers this year and I picked some cute tender ones for this dish and it turned out perfect!
Serves 4 Ready in 30 min
● 8 small Bell peppers
● 5 potatoes
● 3 Yellow onions sliced
● 1 inch Ginger finely chopped
● 2 Green Chillies chopped
South Indian Tempering
● 2 tbsp oil
● 1 tsp Mustard seeds
● 1/2 tsp split black gram
● 1 tsp Asafoetida powder
● 5 Curry leaves
1/2 cup Channa Dhal
1/2 cup Urad dhal
1/4 cup Toor dhal
1/4 cup Peanuts
2 tbsp Coriander seeds
1 tbsp Peppercorns
1 tbsp Roasted Channa Dhal
2 tsp Fenugreek seeds
2 tbsp Sesame seeds
1 tbsp Dry coconut
10 curry leaves
Dry roast the above and blend it into a fine powder. This is the curry powder for the recipe that's versatile.
1. Heat a sauté pan or an Instant Pot. Add oil, once hot add the ingredients under South Indian tempering. Let the mustard seeds crackle. Make sure not to burn it. Soon after mustard seeds crackle add the onions, ginger, Green chilli and sauté until tender.
2. Toss in the chopped potatoes and stir. Pour in water to barely immerse the potatoes add in salt and turmeric. Cover and cook until potatoes are done. Mash a few potatoes. Make a slurry (optional) out of a 1 tsp of Chickpea Flour and 1/4 water and boil for 5 min.
If you own an Instant Pot, here are the settings. After the potatoes and water are added. Turn off Sauté mode and set Vent to closed and manual 10 min. Natural pressure release.
1.Cut out the stem of bell pepper and scoop out the seeds.
2. Add in 2 tbsp of Curry powder in each of the bell peppers.
3. Fill the rest with the Potato curry.
3. Heat a sauté pan, add a bit of oil just enough to coat the pan.
4. Place the bell peppers, cover and cook until a bit tender. Springle salt and a bit of the curry powder on top.
Serve as is or with some hot rice.
The dish can be served in a gravy that was prepared for Bagara Baingan.
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