Bharwa Shimla Mirch

• Let's start the recipe of Bharwa Shimla Mirch
• Boil the potatoes in a pressure cooker for 3 - 4 whistles and let the pressure cooker release all the pressure automatically.
• Take the capsicum and cut from the top and using a knife remove all the seeds from it and make them hollow.
• Take out the potatoes from the pressure cooker and allow them to cool to room temperature. Once cooled, peel and chopped the potato.
• Heat a pan and add 2 tablespoon of ghee to it and heat it on high heat. When the ghee gets hot, reduce the heat to low. Add cumin seeds and fry while stirring continuously.
• When the cumin seeds crackle, add green chili, ginger paste, turmeric powder, coriander powder and fry for about 20 - 30 seconds.
• Add boiled potatoes, salt, red chili powder, chaat masala and mix well. Fry the potatoes for 2 - 3 minutes on medium heat. Mash them a bit using potato masher while frying.
• Turn off the gas. Add Maggi masala-ae-magic power and coriander leaves and mix well. Transfer it to a bowl. Stuffing is ready.
• Using a spoon, fill this stuffing well in the hollowed capsicum. Press the stuffing from the back side of the spoon to fill completely.
• Fill all the capsicum with this potato stuffing.
• Heat 2 tablespoons ghee in a non-stick pan. When the ghee becomes hot, place the stuffed capsicum in the hot ghee for frying. Cover the pan and fry it for about 2 minutes.
• Open the cover and rotate the capsicum to fry from the other side. Fry again for 2 minutes. Swirl the capsicum every 2 - 3 minutes to fry from all sides.
• It will take about 20 - 25 minutes to fry from all sides.
• Turn on the gas and transfer the capsicums to the serving bowl. You can use the leftover ghee to fry other things.
• Garnish the bharwa shimla mirch with coriander leaves. Serve delicious bharwa shimla mirch hot with roti or paratha.

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