A special occasion dish. Different coloured Bell Peppers (Capsicum/ Sweet Peppers) stuffed with mashed potatoes and cooked in a gravy of onions tomatoes and spices. Stuffed Shimla Mirch can be served with Rotis (chapatis) or as a side dish with rice and dhal, or with bread.
This is my all time favourite, a Stuffed Shimla Mirch curry in a tasty gravy, absolute comfort food when the weather is chill. A delicious curry with the melding flavours of the mashed potatoes and spices and the textures of the peppers contrasting with the stuffing and the gravy. Grilled or fried peppers have a special flavour of their own.
You could make the curry with just green capsicums, but with different coloured peppers generally available at Bangalore, I like to use a variety of coloured ones for this Stuffed Shimla Mirch.
The curry does take a little time to prepare, but the results are worth it. I have divided the recipe into 2 parts to make it easy – first prepare the stuffing, which is a simple aloo chokha or mashed potato, and stuff the capsicum and grill/saute it. Then make the gravy and add the stuffed pepper to it and let it cook in the gravy.
When making this Stuffed Shimla Mirch or Bharwan Shimla Mirch, select peppers as evenly sized as possible, and preferably those with fewer contours to make stuffing easier and for them to cook evenly. You could plan the number based on the number of servings, and if you use small sized capsicum or peppers, you could serve them whole along with a little gravy on each plate, rather than try to slice them at the table which becomes messy.
Earlier I used to fry the stuffed capsicum, but now becoming more health conscious, I prefer to grill them instead and then lightly sauté them in a little oil for 5 minutes, before adding them to the gravy. You may even skip this step and add the grilled stuffed capsicum to the gravy directly and let the gravy coat and cook them soft.
If you liked this recipe, you may also like this one for Bharwan Parwal or Stuffed Pointed Gourd