Cuisine: Karnataka state of India
Ingredients:
Davanagere doddamenasinakayi / small desi capsicums - 250g
Peanuts - 1 cup
Desiccated coconut - 1 1/2 cups
Niger seeds - 1 teaspoon
Onion (finely chopped) - 1
Garlic cloves (peeled and chopped) - 20
Chili powder - 1 teaspoon
Salt - as required
Jaggery - 1 1/2 teaspoons
Lemon juice - 1 teaspoon
Coconut oil - 5 tablespoons
Method:
Rinse the capsicums and drain the water completely. Dry roast the peanuts until the colour changes a little. Once they have cooled, remove the peels by rubbing them with your palms. In a grinder jar, add roasted peanuts, desiccated coconut and niger seeds. Grind into a fine powder. In a large mixing bowl, mix together the ground mixture, chopped onion, chopped garlic cloves, chili powder, salt, jaggery and lemon juice. Set it aside. Make a small opening in the bottom of each capsicum and take out the seeds (refer notes). Stuff the prepared mixture into each capsicum. Heat oil in a kadai and add the stuffed capsicums into it. Fry them until they turn golden brown on some sides. Serve along with chapati, roti or sorghum roti.
Note:
When you make a small opening in the bottom of the capsicum, taste a seeds and check the spice level. If you feel they are too spicy, take out the seeds. If they are not too spicy, don’t take them out.
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