STUFFED VEGETABLES WITH TAMARIND SAUCE

Stuffed peppers and onions with a tamarind sauce

Preparation Time: 40 minutes
Cooking Time: 40 minutes
Serves: 4
 
Recipe Ingredients:
2 large Yellow capsicums
2 large Red capsicums
2 large Onions
4 tbsp honey, for glazing
Filling
10 cloves Garlic
4 tbsp Butter
8 slices Bread
1 ½ cups Boiled red Kidney Beans (rajma)
¼  cup toasted Pine nuts (chilgoza)
1 tsp Salt
1 tsp Black Pepper powder
¼ cup Grated processed Cheddar cheese
1 tsp Mixed dried herbs
4 tsp vegetable oil
3 tbsp Tomato puree
Tamarind Sauce:
50 g Tamarind
1 cup Warm water
2 tbsp Sugar
1 tsp Salt
¼ tsp Black pepper powder
½ tsp chili powder
½ tsp cumin powder
 
Recipe Method:
Cut off the tops of the capsicums and remove the insides. Peel the onions and leave them whole. Place the onions with bay leaves in a pan of boiling water which covers the onions completely. Reduce the heat and simmer for 10-12 minutes. Drain and set aside to cool. Reserve half a cup of water. Cut a small piece of the bottom and top of each onion so that it can stand upright. Using a sharp knife and a spoon, scoop out all but 3-4 outer layers of the onions. Chop the scooped out portions and set aside. For the filling, peel and crush the garlic and mix well with the butter. Spread the garlic butter on the bread slices and toast in an oven till crisp. Cool and cut the bread into small squares or croutons.
Mix together the boiled red kidney beans and pine nuts, croutons, salt and grated cheese in a bowl. Add half the mixed herbs. Heat the oil in a pan and add the chopped onions and sauté for 3-4 minutes. Add the remaining herbs, tomato puree and salt and cook for 2 minutes. Add the reserved water and cook on low flame for 8-10 minutes. Remove from heat , allow to cool and puree in a blender. Transfer into a bowl, add the bean mixture and mix well. Preheat the oven to 180Degree centigrade. Fill the capsicum and the onions with the bean mixture. Place the vegetables on on a greased baking tray and bake in the preheated oven for 15 mnutes. Brush with the honey and serve hot.
 
For the tamarind sauce:
Soak the tamarind for 30 minutes in the warm water. Mash the pulp and strain through a fine sieve. Heat a pan: add the sugar and tamarind pulp along with the remaining ingredients. Cook the pulp till it thickens to the constituency of a sauce. Pour into a bowl or small jug.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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