Bharwa Shimla Mirch Recipe – Potato Stuffed Capsicum [Pics]

Bharwa Shimla Mirch is a nice dish with the carbohydrates of Potato and the spice of Capsicum (Bell peppers). These two ingredients can bring up multiple varieties with differnet taste if combined together. The difference in taste is realized when you make it differently even though the ingredients are same. In fact, this holds true for almost all recipes.

Today, we are going to do the same and make Aloo shimla mirch by stuffing aloo inside the hollow stomach of Capsicum/Green Bell Peppers.

Bharwa Shimla Mirch Recipe In Words

Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 Bharwa Shimla Mirch Pieces

Ingredients:

1. 8 Pieces of Green Capsicum (Shimla Mirch)
2. 8 Boiled Potatoes
3. 1-1/2 Tsp Salt
4. 1/4 Tsp Cumin Seeds(Jeera)
5. 2 Tsp Red Chili Powder
6. 2 Tsp Chopped Ginger
7. 1/2 Tsp Garam Masala
8. 3/4 Tbsp Oil
9. 3 Pinch Asafoetida (Hing)
10. 1 Tsp Mango Powder (Amchoor)
11. 2 Chopped Green Chili
12. 1 Cup (Our 1 Cup = 240 ML) Chopped Onion
13. 4 Buds Chopped Garlic
14. 2 Tsp Chopped Fresh Coriander Leaves

Method:

	Slice the top head portion of all Green Capsicum pieces (as shown) with the help of a knife. Keep aside the cap of the Capsicum for later use.
	You would now see some white colored stuff in a partial hollow stomach of Capsicum. Remove this white portion again using a knife (as shown). Repeat the same with rest of the Capsicums.
	We need boiled potatoes for this recipe. If you have not boiled them yet, please do it now. We will start with preparing the potato mixture that need to go inside Capsicum. So, start with grating the boiled Potatoes.
	Heat 1/4 tbsp Oil in a pan on medium flame. Once you see the smoke coming out of oil, it is heated enough to start our process. Now add Asafoetida and Cumin Seeds in hot oil and fry until Cumin Seeds become light golden brown in color.
	Add the chopped Ginger and Garlic. Cook for 10 seconds.
	Add chopped Onion and cook till they become light pink in color.
	Now keep the stove on low flame. Add chopped Green Chilies and spices like, Salt, Garam Masala, Mango Powder, Red Chili Powder. Mix well.
	Add grated boiled Potatoes and Coriander Leaves. Mix well.
	Now we have our potato mixture ready for filling in the stomach of Green Capsicum.
	Stuff in the Potato mixture in Capsicum till its neck. You can use a spoon to squeeze it inside.
	Now, Cover the Capsicum with the Capsicum cap which we kept aside for later use in step 1.
	Stuff in and place a cap on all Capsicum pieces in similar fashion.
	The raw Capsicum with stuffed potato is ready. But, we need to cook the Capsicum layer to actually make it eatable. To do this, Heat 1/2 tbsp of Oil in a pan. Add Capsicum pieces and cook on low flame.
	Flip the Capsicum every 1 min. to avoid burning or extra cooking Capsicum.
	Do keep this in mind that each corner (up, down, sides) of the Capsicum has to be cooked. Else, the uncooked portion will be un-eatable.
	Once you see that all the corners of the Capsicum are properly cooked, switch of the stove. Your Bharwa shimla Mirch is ready to serve with Chapati/Naan/Paratha. Enjoy!!!

Some more pics

Bharva Shimla Mirch