Capsium Small sized: 4 – 5
Large Onions: 2 finely chopped
Ground nut powder: ¼ bowl
Scrapped Coconut: ¼ bowl
Tamarind juice: 4 – 5 spoons – get 1.5 spoons gud dissolved in to same (Gul ghatlela chinchecha kol)
Red Chili powder: 2 – 3 T-spoons (or as per taste)
Goda Masala: 1.5 T-spoons (or as per taste)
Oil: little less to ¼ bowl, mustard, cumin seeds, asafetida (hing), turmeric
Salt to taste
Masala: Take the finely chopped onions in a bowl. To it add, ground nut powder, scrapped coconut, tamarind juice, red chili powder, goda masala, and salt. Mix it well and keep aside.
Cut the capsicums horizontally in two pieces. Remove all the seeds so that it will take a shape of bowl.
Stuff the masala as prepared above in all the bowls. (In some masala remains, keep it aside and u can use it afterwords)
In a pan heat the oil. Once the oil is sufficient (as required for tadka) hot, add mustard, cumin seeds, asafetida (hing) and turmeric to it. Then gently put all the bowls in it one by one. Now add remaining masala if any to it. Put a plate on pan as lid and keep some water on the lid. Keep the flame low. After 5-6 minutes remove the lid and gently reverse all the bowls one by one. Put the lid again for 3-4 minutes. Now remove the lid and again reverse all the bowls. Check whether those are cooked or not. If not cooked properly put the lid again for 3-4 minutes. Once all the bowls are properly cooked put off the stove.
Sprinkle chopped coriander. Serve it with Roti/Fulka (not a maharashtrian style) as the recipe itself is oily and spicy.
This recipe will taste better in winter.
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