Stuffed capsicum with curry

         One among the forgotten concept is eating the food grown in a particular geographical area, routinely and in dominant portions of standard diet called as Staple food has a profound influence on physique, thinking and behaviour of an individual. Good health conditions, longevity and immunity of people in a particular area has been attributed to consuming such habituated food along with healthy lifestyle. 

     The skill of choosing the right food, wins us over the cascade of desease . One of the major component  of this skill set, comprises of knowing realising what kind food is wholesome to our society sharing a common region of residence.

    In India we use coconut generously because, it is not only a rich cooking media but also has great traditional values.
       All our festivals, auspicious occasions and marriages begin with
*kalasa pooja*offering first worship to decorated coconut.
       Coconut as a staple food of many states in India, largely grown and consumed mainly  in South India it may be..
Curry,
Sambhar,
Avial,
Dhahi kadi,
Kurma,
Kolambu,
Thambuli,
Chutney,
Palya,
Salad,
Gojju
              Or countless verities using only one staple food coconut serves as healthy tasty cooking media.
           
 

              Coming to todays  recipe it is gram flour stuffed capsicum curry. It is a two in one recipe, you prepare shallow fried capsicum stuffings, curry with the same stuffed capsicum added to rich curry of coconut grinded with healthy spices a wholesome meal with rice and roties.         
Preparation time- 20 M                         cooking time-       30 M                           Total time-            50 M         
Cuisine                   Maratha
Course                    Lunch Dinner
 Serves                     4
Author                      Suma shekhar

STUFFING INGREDIENTS
capsis small          200 grams
Gram flour             1 bowl
Onion                      2 finely chopped                                               2 lean chopped
Salt                          1 tea spoon
Turmeric       
Powder                    1 pinch
Water                       1 cup
Oil                             2 table spoon

                         METHOD 

1. Slice off the capsicum tops wash and rinse well.
2.Deseeding is mandatory... keep aside the seeds. We will reuse the seeds in preparing curry.
3. Take one median bowl, mix gram flour +finely chopped onion+salt+turmeric powder by adding water little by little, let gram flour absorb water slowly kneed to soft dough. make small balls and stuff into capsicum.
4. Steam cook the stuffed capsicums.
5. Take any vegetable oil in a open pan heat the oil and saute the lean sliced onion till translucent, then slide slowly stuffed-steam  capsicums and saute to light roast.
(You can serve this as side dish too.Kids will be delighted to eat this dry stuffed capsicums )
           
                    CURRY INGREDIENTS
  Grated coconut                1 cup
  Ginger                                1/2 inch
  Garlic cloves                      8
  Cinnamon                          1/4 inch
  Cloves                                 5
  Coriander leaves               1bunch
  Tomato small cubes        1
   Salt to taste

                CURRY METHOD
1. Add all the above  ingredients except tomato to the grated coconut and grind to a smooth paste adding water if necessary
2 Add the grinded paste to the pan full of steamed capsicum bring curry to required consistency.
3.Add salt to taste +tomato+turmeric powder.

4.Bring it to boil, after five minutes curry is ready
5.If you want to increase the piquancy of the curry include the deseeded capsicum seeds while grinding the curry paste.