3 teaspoons til (sesame seeds)
* (Serrano, Jalapeno, and Habanaro if you're really into serious fire)
Description:
Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is
one of Supriya's mother's recipes who says it is a typical dish made in most
Indian homes.
Method:
Wash capsicum. With small knife scoop out the centre portion of capsicum with
stem, so that you have a small opening to fill.
Grind coconut, cashew nuts, groundnuts,jeera, til into a thick paste. It must
not be too watery.
Now heat oil, golden brown finely cut onion add the masala and cook for 7-8 mins.
Leave the masala to cool.
After masala is cool, fill capsicums with it completely.
In a hollow pan, add little oil and place the capsicums to cook.
Cover with a lid. As each side browns, place the capsicum accordingly so that
the uncooked portion browns.
It's very delicious and can be eaten with chapathi.
