Cabbage Stuffed Capsicums
by Tarla Dalal
Added to 192 cookbooks
This recipe has been viewed 45996 times
Cabbage Stuffed Capsicum is a unique recipe, which makes a great starter for parties. It is quite easy to make in the microwave oven but tastes very exotic.
Here, the capsicum is cooked with a crunchy and spicy stuffing of cabbage and green chillies bound together by besan. The stuffed and cooked capsicum is then tossed with a simple tempering, which gives a fresh burst of flavour and aroma to the dish.
Make sure you bite the whole deal at one go – that is, capsicum and cabbage together in every bite, as it gives a balanced taste and mouth-feel.
You can also try other quick and easy microwave recipes like Moong Dal Dhokla or Makai Na Dhokla .
- Cut the capsicums into 2 halves vertically. Remove the seeds carefully so as to retain the shape of the halves. Keep aside
- Combine the cabbage, besan, sugar, citric acid, ginger-green chilli paste, coriander, salt and 4 tbsp of water in a deep bowl and mix well.
- Add in the fruit salt, sprinkle 1 tsp of water over it and mix gently.
- Fill each capsicum half with the prepared besan batter.
- Place the capsicum halves in a greased microwave safe flat glass dish, cover with a lid and microwave on hgih for 3 minutes.
- Allow the capsicums to cool and cut each capsicum halve into 2 pieces vertically using a sharp knife. Keep aside.
- Heat the oil in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds.
- Add the sesame seeds and the asafoetida and sauté on a medium flame for 30 seconds.
- Add the stuffed capsicum pieces, toss gently and cook on a medium flame for 1 to 2 minutes.
- Serve immediately.
Nutrient values (Abbrv) per piece
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