INGREDIENTS
Capsicum 4 medium
Oil 3 tablespoon
Salt to taste
Ginger, chopped 1/2 inch piece
Garlic, chopped 2 clove
Green chilli, chopped 2
Onion , chopped 1 medium
Carrot, finely chopped 1 small
Red chilli powder 1/2 teaspoon
Cashewnuts, chopped 4-5
Potato, boiled AND GRATED1 medium
Chaat masala 1 teaspoon
Raisins, chopped 3/4 tablespoon
METHOD
Halve the capsicums vertically keeping the stems intact. Remove the seeds. Rub one tablespoon oil and salt inside and outside the capsicum halves and set aside for ten minutes.Heat two tablespoons of oil in a pan; add the ginger and garlic and sauté for half a minute. Add the green chillies and onion and sauté for a minute. Add the carrot and sauté for two minutes. Add the chilli powder, cashew nuts, potato, cottage cheese, chaat masala and raisins and mix well. Cook for a minute over low heat and remove. Preheat the oven to 180°C/350°F/Gas Mark 4. Fill each capsicum half with the potato and cottage cheese mixture, place the capsicums on a greased baking tray and bake in the preheated oven for fifteen minutes, or till capsicums have softened slightly. Serve hot.