So you might be getting ready Baked stuffed capsicum and tomatoes curry recipes for your loved ones but this ideas may be useful.
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Baked stuffed capsicum and tomatoes curry
Baked stuffed capsicum and tomatoes curry

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We hope you got insight from reading it, now let’s go back to baked stuffed capsicum and tomatoes curry recipe. To make baked stuffed capsicum and tomatoes curry you need 19 ingredients and 21 steps. Here is how you achieve that.

The ingredients needed to prepare Baked stuffed capsicum and tomatoes curry:
  1. Prepare 3 Capsicums
  2. Prepare 3 Tomatoes
  3. Provide For Stuffing:
  4. You need 4-6 medium sized potatoes
  5. Get 1/3 cup green peas
  6. You need 2 medium sized chopped onions
  7. You need 2-4 chopped green chilli
  8. Use 1/2 tsp cumin seeds
  9. Provide 1/4 tsp turmeric powder
  10. You need 1/2 tsp red chilli powder
  11. Use 1/2 tsp dry mango powder
  12. Use 1/2 tsp garam masala
  13. Take 2 tsp chopped coriander leaves
  14. You need 2 tbsp oil
  15. Use As per taste Salt
  16. Get Handful Curry leaves
  17. Get 2 tbsp oil
  18. Take 1 Tomato
  19. Provide As required Leftover filling
Instructions to make Baked stuffed capsicum and tomatoes curry:
  1. For the filling:
  2. First, boil the potatoes till they completely tender and cooked thoroughly in a pressure cooker.
  3. Second, boil the green peas in a pressure cooker untill they are well cooked.
  4. Peel and mash the potatoes and green peas and keep aside.
  5. In a small frying pan, heat oil. Fry the cumin first and then add chopped onions.
  6. Saute the onions till they turn translucent. Add chopped green chillies.
  7. Stir and then add turmeric powder and red chilli powder. Stir again.
  8. Add the potatoes and mix everything.
  9. Saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.
  10. Stir well and then add chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.
  11. For the capsicums and tomatoes:
  12. When baking the capsicums and tomatoes, then brush or rub oil outside the capsicums and tomatoes, before you stuff them with the spiced mashed potatoes.
  13. Slice off the tops of the capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel. Keep aside.
  14. Remove the top of the tomatoes and scoop the flesh from inside.
  15. For baking
  16. Once the capsicums and tomatoes are ready, you then need to add the filling in the pepper and tomatoes.
  17. Place the stuffed capsicum and tomatoes on a baking tray and bake at 200 degrees for 20 to 30 minutes (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled. You can also top some grated cheese on the potatoes and then bake.
  18. For the curry:
  19. Add 1&1/2 tbsp oil, then add the tomato puree and the leftover filling. Cook for 2 minutes.
  20. Add the baked capsicums and tomatoes in the curry and cook for a while.
  21. Serve it with any india bread or plain or jeera rice.

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