A Classic Indian Dish Made Lighter and Healthier
Stuffed Capsicum, or Bharwa Shimla Mirch, is a universally loved dish. The combination of vibrant, tender bell peppers and a delicious spiced potato filling makes for a comforting and satisfying meal. While this classic dish is already packed with vegetables, the choice of cooking oil can elevate it from tasty to truly wholesome.
By using Ajanta’s Nutri Zero Cholesterol Refined Soyabean Oil, you ensure that the dish remains light, nutritious, and heart-healthy, letting the authentic flavors of the spices shine through.
Why Choose Ajanta Nutri Zero Refined Soyabean Oil?
- Cholesterol-Free: An excellent choice for maintaining heart health.
- Rich in Omega-3: A good source of essential fatty acids for overall wellness.
- Light & Healthy: Low in saturated fat, making it ideal for everyday cooking.
- Neutral Flavour: Lets the natural taste of your ingredients shine through.
Stuffed Capsicum Recipe
Ingredients
- 4 medium capsicums (bell peppers)
- 3 large potatoes, boiled, peeled, and mashed
- 1 medium onion, finely chopped
- 1 tsp ginger-garlic paste
- ¼ cup green peas (optional)
- 2 tbsp Ajanta Nutri Zero Refined Soyabean Oil
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ¾ tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp dry mango powder (amchur) or chaat masala
- Salt to taste
- 2 tbsp fresh coriander leaves, chopped
How to Make
- Prepare the Capsicums: Wash the capsicums, slice off the tops, and carefully remove the seeds from the inside to create hollow shells. Finely chop the edible part of the tops to use in the filling.
- Sauté the Aromatics: Heat the Ajanta Nutri Healthy Refined Sunflower Oil in a pan. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn soft and golden. Add the ginger-garlic paste and cook for another minute.
- Cook the Filling: Add all the powdered spices—turmeric, red chili, coriander, garam masala, and dry mango powder—along with salt. Sauté for a minute. Add the mashed potatoes, green peas, and the chopped capsicum tops. Mix everything thoroughly and cook for 3-4 minutes. Garnish with fresh coriander leaves and let the filling cool slightly.
- Stuff and Cook: Carefully fill the potato mixture into the hollowed-out capsicums. In the same pan, add a little more oil if needed, and place the stuffed capsicums upright.
- Pan-Fry to Perfection: Cover the pan and cook on low heat for 15-20 minutes, turning them occasionally, until the capsicums are tender and have light brown spots. Alternatively, you can bake them in a preheated oven at 200°C (400°F) for 15-20 minutes.
- Serve Hot: Serve the delicious stuffed capsicums with roti, paratha, or as a side dish to your main meal.
Health Benefits of This Recipe
- Rich in Vitamins: Capsicums are an excellent source of Vitamin C and A, great for boosting immunity.
- Heart-Healthy: Made with cholesterol-free soyabean oil, which is also a good source of heart-friendly Omega-3 fatty acids.
- Packed with Fiber: The vegetables in this dish provide dietary fiber, which aids digestion.
- Energy Boosting: Potatoes are a good source of complex carbohydrates, providing sustained energy.
Final Note
Making a simple switch to a healthier cooking oil is a powerful step towards a better lifestyle. Ajanta Nutri Zero Refined Soyabean Oil is light, nutritious, and versatile enough for all your cooking needs.
Enjoy this classic Stuffed Capsicum, knowing it’s cooked with care for both your health and your taste buds.