Ingredients:

• Capsicums (preferably small to medium sized ones) – 10
• Oil for frying – 4 to 5 tbsp
• Salt to taste
• For stuffing:
• Besan, sifted clearly – 1 cup
• Red Chilli powder – 3 tsp
• Cumin powder – 4 tsp
• Salt to taste
• Oil – 4 tsp
• Hing (asafoetida) – 1 tsp

Method:

1. Mix all the ingredients mentioned above for the stuffing.
2. Wash capsicums and dry them.
3. Slit the capsicum vertically so you can stuff them.
4. Stuff with the besan masala.
5. Then in a skillet, add 5 tbsps of oil and after it gets hot, add all the stuffed capsicums.
6. Cover with a lid and cook on medium to low heat, turning the capsicums once in every 6-7 mins.
7. After all the capsicums have been cooked through, add salt and just a bit of red chilli powder (optional).
8. Remove from the skillet and arrange them on a plate with lots of freshly chopped coriander leaves on top.

Recipe courtesy of Mrinalini