As someone who writes about food as much as I do, there seems to be a constant pressure to cook better and more innovative things. Since Food Blogging is not my full-time job, it does get hard to churn out dishes that not only look appealing to the eyes but are also easy to cook. Some days I outdo myself and make something that surprises me. But most days my food is ordinary and homely.
Even the pictures I take are last minute shots before it gets too dark in the evening to take a decent shot with my phone. And that is how it is. A lot of the recipes I follow are so simple that I feel a little ashamed to share the recipe on my blog because they are that easy. But then for me, that is the kind of food I make every day after coming from work, and it is only fair that I share the food I eat, with people whose eating principals are similar to mine.
And this recipe of “Stuffed Capsicum” that I am sharing today is the epitome of what I eat and believe in, complete effortless cooking. The only major ingredients in this recipe are Capsicum and Potatoes; that’s it. And if you have eaten grilled Capsicum before, you will know that the deliciously sweet hues that the Capsicum takes on after it is charred in the oven for a while.
It almost seems that the Capsicum loves being grilled and as the flesh darkness and burns in the harsh heat of the oven the vegetable itself becomes lusciously sweet. While one can stuff mince meat and a lot of other variations on it to make the dish a little more sophisticated, I just stick to Potatoes. I love serving the Stuffed Capsicums with hot roti and some plain dal, and somehow the meal tastes almost exotic even though it isn’t.
Recipe (Cooking time 45 minutes, serves 4)
4 – 6 round Capsicums (choose Capsicums that have a good shape, so they can be filled with the Potatoes and baked, odd shaped Capsicums will be hard to manage)
Four large Potatoes
Four tsp Vegetable Oil
One tsp Turmeric powder
One tsp Cumin powder
One tsp Mustard seeds
Freshly chopped Coriander
Salt to taste
Boil and mash the potatoes.
Heat oil in a pan and add two tsp of the oil and Mustard seeds. Once they start to splutter add the mashed Potatoes, Salt, Cumin powder and Turmeric and mix well. Cook on a medium flame around 10 minutes and turn off the heat.
Divided each Capsicum into two equal parts and scoop out the seeds etc., wash them under running water and pat dry. We need a clean empty shell of Capsicum to use for the filling.
Stuff each capsicum equally with the Potato mixture and drizzle the remaining oil on top. Place it, Potato side facing up in a baking tray and grill/roast in a preheated oven at 180C for 30 – 40 minutes till the Capsicums have become soft.
You can also cook them in a flat bottomed pan on a medium flame. However, you will have to ensure that you turn them around, or the Capsicums will burn.
Sprinkle some coriander on top and erve hot.