Cabbage Stuffed Capsicums
by Tarla Dalal
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 .
Cabbage Stuffed Capsicums recipe - How to make Cabbage Stuffed Capsicums
Preparation Time: Cooking Time: Total Time:
Makes 28 pieces
2 medium sized capsicums
1/2 cup grated cabbage
1/2 cup besan (bengal gram flour)
2 tsp sugar
1/8 tsp citric acid (nimbu ka phool)
1 tsp ginger-green chilli paste
2 tbsp chopped coriander (dhania)
salt to taste
1/2 tsp fruit salt
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
- Method
- 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.
Energy | 20 cal |
Protein | 0.7 g |
Carbohydrates | 2.5 g |
Fiber | 0.6 g |
Fat | 0.8 g |
Cholesterol | 0 mg |
Vitamin A | 51.8 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.1 mg |
Vitamin C | 10.7 mg |
Folic Acid | 5.5 mcg |
Calcium | 3.9 mg |
Iron | 0.2 mg |
Magnesium | 5.3 mg |
Phosphorus | 12.8 mg |
Sodium | 2.7 mg |
Potassium | 35.3 mg |
Zinc | 0.1 mg |
Must try..didnt know capsicum can taste this great. Moreover I feel this dish is nutritious and can be cooked with very less oil. I am sure you will love it with phulkas or rotis.
This recipe turned out to be very tasty and healthy too. Cabbage and Capsicum...both are very good source of vitamin C...Quick and easy recipe....But make sure you consume them immediately....