For filling 1st later - Assemble everything together.
Take a deep pot, add 1 tbsp of oil and cumin seeds.
Add onion cook till it's pinkish. Add cardamom, dry red chilli, peanuts, coriander seeds. Cook for 5 minutes.
For the filling 2nd layer: Assemble everything together.
Take a deep pot, add coconut and cook for a 3 minutes.
Add green chilli, ginger paste and garlic pieces. Cook for a while.
Then mix the both layers together and grind and make the paste.
Take a bowl add the paste and after that add the spices and mix well.
For the stuffed capsicum and tomato.
Remove the top of the tomatoes and scoop the flesh from inside.
Before you start, wash the bell peppers and then dry them. Cut the top and discard.
Then remove the seeds and stems from inside to make it hollow for the filling.
You may also need to cut down the bottom of some of the peppers slightly if they are wobbly.
This is to make sure that they are able to stand upright in the pan while cooking.
You don’t need to do that for all the peppers, but just for the ones that have wobbly bottom.
Once the peppers and tomatoes are ready, you then need to add the filling in the pepper and tomatoes.
So, if you are left with some of the filling after you have stuffed the peppers, you can use it well cooking the curry.
Add the oil in a deep pot. Add the leftover paste and the pepper and tomato. Cover it with a plate and add some water on top. Cook for 5 to 8 minutes.
I like to cook them on a stove-top on low heat.
This takes some time, but the end result is so worth it. You have to carefully flip the peppers and tomatoes using a tong and make sure it gets cooked from all sides.
It tastes really good that way.
