I have been eating this particlar preparation of bengulooru mirapakaya since childhood. It has also been one of my mom’s favorites. So it was made pretty often! 😉
After marriage I faced a different problem. The name. I always knew it as simla mirchi or capsicum, and suddenly I was asked if I knew how to make bengulooru mirapakaya. Took me some time to figure out, but I did get it in the end! It didn’t help matters that it was my mom’s fav, but pretty low on my preferred foods. 😦
- 8-10 small capsicum (select the smallest size – it’s easier to cook and tastes better)
- Stuffing: besan, salt, jeera, chilli powder, oil for mixing
- For every cup of besan, put in 1tsp salt, 1/2 tsp chilli and a pinch of jeera and 1tsp oil to help mix
- Oil for braising
- Clean the capsicum and make a neat slit along the side for stuffing.
- Stuff the capsicum fully. This takes a bit of manuvering around the inside to ensure its completely done. Be careful not to completely split it open
- Heat some oil in a wok. Once heated, add the stuffed capsicum slowly and place lid.
- Keep turning them time to time so that they get evenly braised.
- Take off the flame when done. Drain the oil. Some of the stuffing may come out of the capsicum. They can get put back when the capsicum has cooled down
The best part of this vegetable is that the capsicum retains its shape. It can be eaten with rice and dal.