Written By: Tavishi Dogra | Updated : May 11, 2024 1:54 PM IST
Mother's Day is a special occasion for families everywhere, a time to celebrate the strength, beauty, and love of the incredible women who have shaped our lives. As you prepare to honour this extraordinary individual on May 12th, what better way to express gratitude than with a homemade meal straight from the heart? Cooking for our mothers is more than just preparing a meal; it's a way to say "thank you" for all the love and support they've given us over the years.
Bharwa Capsicum Masala:It is a flavoursome and delicious dish that is visually appealing and offers a unique taste.
For the stuffing
2 tablespoons of Saffola Gold Oil
teaspoon of Black Cumin (Kalonji)
1 teaspoon of chopped Ginger
1 teaspoon of chopped Garlic (optional)
cup of chopped Onion
1 chopped Green Chilli
cup of boiled Corn Kernels
1 cup of boiled and mashed Potato
Salt To taste
A pinch of powdered Black Pepper
teaspoon of Chilli Flakes
200 gm of Paneer
Handful of chopped Coriander
For the masala
2 tablespoons of Saffola Gold Oil
1 Bay Leaf (Tej patta)
10 nos. of Black Pepper
1 Black Cardamom
tablespoon of Cumin
1 tablespoon of whole coriander
1 cup of chopped Onion
1 tablespoon of chopped Ginger
1 tablespoon of chopped Garlic
2 teaspoons of Turmeric powder
1 tablespoon of Kashmiri Chilli powder
1 tablespoons of Coriander powder
tablespoon of Black Pepper powder
1 chopped Green Chilli
2 cups of chopped Tomatoes
Salt To taste
Water As required
For the masala
3-4 nos of Capsicum
2 tablespoons of Saffola Gold Oil
2 tablespoons of Butter
teaspoon of chopped Ginger
Salt To taste
A pinch of powdered Kasoori Methi
Handful of chopped Coriander
To prepare the stuffing, heat some Saffola Gold oil in a pan, add black cumin, chopped ginger, and chopped garlic and saute them for a minute. Cook them till the onions turn translucent
Then add the boiled corn and cook the mix for a few minutes. Next, add in the boiled and mashed potatoes, salt, pepper and chilli flakes and stir the mix
Add mashed paneer and cook it for 1-2 mins, then put in some chopped coriander and turn off the heat. Transfer the mix onto a plate to cool
Then, put in the chopped onions and cook fry them to bring a roasted feel to the masala
In the meantime, prep the bell peppers by cutting them lengthwise from the centre and emptying the seeds using a spoon
Back to the gravy preparation, check to see the onions turning brown. Stir it and then add in the chopped tomatoes and salt and fry it on high flame for 3-4 mins till the masala acquires a roasted feel
Once the masala looks dry, add water to prevent it from burning. Leave the masala to simmer on low heat while you stuff the capsicum
Take the cooled stuffing and fill it in the cavity of the prepped capsicum. Continue this process for the remaining bell peppers
Turn off the gas when you see the masala thickening and drier. Remove the whole spices, pour a bit of water to cool it down and then turn it into a pur e in a mixer grinder
Place the stuffed capsicum on the tawa, with the stuffing side touching the tawa surface. Cook it on high flame for about a minute and flip the other side. Cook the capsicum from all sides till it turns into an even colour yet remains crunchy. Continue this process for the remaining stuffed capsicum
After removing the last fried capsicum, add butter and chopped ginger. Cook it for around 30 seconds and add in the pur ed masala. Stir in the mixture and add in kasoori methi.
Bharwa capsicums are ready to be served
Let this lovingly prepared recipe be your way of showing your mother just how much she means to you. This Mother's Day, create unforgettable moments together over a delicious meal that celebrates the extraordinary woman she is.
Disclaimer: The content on TheHealthSite.com is only for informational purposes. It is not at all professional medical advice. Always consult your doctor or a healthcare specialist for any questions regarding your health or a medical condition.
