Preparation time : 25 minutes
Cooking time : 40 minutes
Serves : 4 members
Description
Any thing stuffed and filled always excites me. I got to know about this recipe from the Australian television show food safari where the host Maeve o meara goes umm and aah over getting to eat international dishes made by experts. I scribbled the recipe as I was watching the show in my hand written recipe notebook. After that it was a forgotten story totally. When I had to make a lunch spread at home guests, I was in search of a different curry to make. The dolma popped up, I immediately grabbed the opportunity and made the dish. All my guests were blown away with dolma when served with ghee rice. We all need a change from the regular at times to bring a spark of raised eye brows at the table. So let me pass this effect of raised eye brows to your tables too :-)).
Ingredients for the filling
Ingredients | Quantity |
|---|---|
| Mutton mince | 250 grams |
| Onion | 1 chopped |
| Basmati rice | 2 tablespoons soaked in water for ten minutes |
| Egg | 1 |
| Red chilli powder | 1/4 teaspoon |
| Turmeric powder | 2 teaspoons |
| Curry masala powder | 1/2 teaspoon |
| Salt | to taste |
Ingredients for the curry
Ingredients | Quantity |
|---|---|
| Onion | 1 chopped |
| Curry masala powder | 1/2 teaspoon ( for the curry masala powder mix together- Cinnamon powder + cumin powder + coriander seed powder + pepper powder + turmeric powder + red chilly powder - 1/4 teaspoon of each ) |
| Salt | to taste |
| Olive oil | 3 tablespoons |
| Red + green + yellow capsicums | 1 each |
| Potato | 3 |
| Hot water | little |
| Boiled white chick peas | 1 cup |
Method for the filling
- Cut the capsicum’s 1/4 inch with its stem to get a lid and hollow bottom. Remove the seeds from the hollow bottom and clean the dent.
- Peel the potatoes. Cut the top part of the potato just 1/4 inch. Then scoop out the inner fleas of the potato to get a hollow dent. Reserve the scooped out potato flesh.
- Fill the hollow dents of the capsicum and potatoes with the mutton mince filling. Keep aside.
- Heat oil in a large vessel. Reduce heat and add all the spice powders. Sauté for ten seconds then add little water and salt to taste.
- Add scooped out potato flesh and bring to boil. Then place the stuffed potatoes and cook covered for fifteen minutes in low heat.
- Place the stuffed capsicum’s along with the cooking stuffed potatoes. Top with the cooked white chick peas. Add water up to 3/4 full to the capsicum’s. Cover and cook further for another fifteen minutes.
- Reduce the curry to gravy consistency. Check seasoning. While serving, place the stuffed vegetables in a serving plate. Pour the gravy over. Serve hot with rice or pulao.
