Shimla Mirch Aloo Stuffing

When I was working in Ajmer, Rajasthan during 1968 , I had a fancy for making this Shimla Mirch Aloo Stuffing just for fun.  Preparation used to consume lot of time and I could just afford it because there were not much of television those days. Though the utility gadgets have improved , the method remains the same.  You can try this recipe which has been supplemented by Digital Images as I am proceeding with the cooking. 

Ingredients		Quantity
Potato	_	500 grams
Shimla Mirch- Green	_	4 nos
Shimla Mirch- Red	_	1 no
Curry Leaves	_	6 to 8
Green peas	_	30 gms
Lemon	_	1 no
Cooking oil Refined	_	10 ml
Jeera	_	10 ml
Ginger	_	Small pieces
Coriander Leaves	_	Finely chopped
Salt	_	to taste

Step 1 :

Keep the ingredients cleaned and handy.

Step 2 :

Make a “V” with a sharp knife and cut along the middle of the Shimla Mirch (Capsicum), separating the Shimla Mirch in two parts. You will know the importance of this V Cut , as you make them. Remove only the seeds and do not touch any other portion . You can use the Crochet needle , which is available for Rs 10 at any fancy and novelty shop. The Shimla Mirch without seeds has the much needed strength , when subjected to steam . Please keep this in mind. Store them in pairs, as they are cut.

                                 

Step 3 :

Mix a small amount of cooking oil and salt in a small container . Smear the Shimla Mirch all-round  with this , which will enable the Shimla Mirch to absorb the salt.

Step 4 :

Steam the potatoes and green peas separately in a pressure cooker for 3 whistles. Peel and mash the Potatoes into a fine dough with a little refined cooking oil and keep it aside for a few minutes.  Now heat a kadai and add cooking oil. In any usual method convenient to you , you can prepare the masala with Chilly Powder, Red Capsicum, Little Asafoetida , Jeera , Ginger, Curry Leaves and salt. When ready , add the Potato dough . Keeping the flame under simmer , heat the potato and the masala to a good consistency free from water. If you feel , you can add one lime juice and turn the stuffing , after the stuffing is cooled.  

Step 5 :

We are going to use 4 stainless steel small bowls. These square bowls help maintain the Shimla Mirch in vertical position when subjected to steam pressure. Fill both the halves separately with the potato mix and for consolidating you can use  the Chop Sticks , which I normally use. You  should always take Shimla Mirch in pairs. The “V Cut” now will help you to position the two halves properly .

Step 6 :

Now , keep the Shimla Mirch , positioning each of them carefully over the small square bowl to keep them vertical and stable during steaming. You can also use a small circular bowl as shown above for giving support to the Shimla Mirch. Use the pressure cooker with sufficient water below . You can wait upto 2 whistles for the cooking , since the potato is already cooked. Allow 10 minutes for cooling inside the pressure cooker. Take out the stuffing carefully and organise with the base bowl.

Step 7 :

The  Cooked Shimla-Mirch-Aloo can be served in the same square bowls. 

I have seen children eating the stuffing with a spoon and enjoying , holding the square bowl in their hands. I hope you are enjoying this methodology. This method demands concentration .

I am interested to know more about your blogs and posts.

Rangarajan Ramaswamy Bangalore  06.04.2013