Small Capsicums are stuffed with Potatoes and dipped into a fritter batter and deep fried. Tiny Capsicums are available during December in Bangalore/Mysore.
Cuisine: South Karnataka
Time Required: 30 Minutes
Ingredients:
10 small Capsicums
For the Potato stuffing:
4 Potatoes
1 Onion, Chopped
½ Cup, Chopped Sabsige Soppu/Dill
4 Green Chilies, Chopped
1tbsp Coriander Leaves, Chopped
Few Curry Leaves, Chopped
1tbsp Lemon Juice
1/2 Cup Fresh Grated Coconut
1tbsp Oil
1tsp Mustard Seeds
1/2tsp Turmeric Powder
Salt to taste
For the fritter batter:
1 Cup Gram Flour
A pinch of cooking Soda
1/2tsp Chili Powder
1tbsp Oil
1tsp Mustard Seeds
1/2tsp Turmeric Powder
Salt to taste
Method:
Scoop out the stem and seeds from the Capsicum.
For the stuffing:
Boil and peel Potatoes. Mash them and keep it aside. Heat Oil and add Mustard Seeds and when they start to splutter add Turmeric Powder, Green Chilies, Curry Leaves, Dill and Onion. Fry until the Onions turn translucent. Add mashed Potatoes, Salt, Coriander Leaves and Lemon Juice and mix well.
Stuff the Potatoes mixture into each of the Capsicum
For the Batter:
Add required amount of water to Gram Flour and mix well. Add Salt, Chili Powder and Soda to the batter and mix to a smooth batter.
For the Bonda:
Heat Oil in a frying pan. Dip the stuffed Capsicums in the Gram Flour batter and deep fry them until golden brown. Remove on kitchen towels and serve Stuffed Capsicum Bonda hot with Tomato Ketchup and Mint Chutney.
