We are cooking up a treat.
It will be served shortly...
Green capsicum (Hari Shimla Mirch) - 1, top and base sliced off, cored so that outer part remains intact
Red bell pepper (Lal Shimla Mirch) - 1, top and base sliced off, cored so that outer part remains intact
Yellow bell pepper (Peeli Shimla Mirch) – 1, top and base sliced off, cored so that outer part remains intact
Zucchini (Turali) – 1, cut into 3 halves, pulp taken out so that they look like cups
Onion (Pyaaz) - 1, finely chopped
Tomato (Tamatar) - 1,top sliced off, cored and de-seeded
Salt - 1 tsp
Coriander (Dhania) - 2 tbsp, finely chopped
Tomato (Tamatar) puree – 2 tbsp
Mint (Pudina) leaves – 2 tbsp, finely chopped
Rice (Chawal) – 2 cups, cooked.
Step 1 – In 2 tbsp of oil, sauté onion for 2- 3 minutes, on medium flame, till soft. Add tomato and zucchini pulp and mix. (Mash the zucchini pulp if in lumps)
Step 2 – Add salt, black pepper, puree and rice. Mix gently so that the rice doesn’t break. Add pudina and dhania leaves to complete the stuffing.
Step 3 – Stuff the zucchini cups, tomato and bell peppers with rice mixture. Pack the stuffing well and place in a buttered baking dish. Bake at 200 degrees for 30 minutes.