8 medium green peppers (Capsicum)
1 cup cooked rice
1½ tsp. salt
8 flakes of garlic
2 tsp. lemon juice
225 gms cubed and cooked potatoes
1 slice cubed bread
½ tsp. red pepper
18 gms ginger
36 gms ghee
227 gms tomato sauce
(1½ tsp. salt, ¾ tsp. red pepper, 1 tbsp. sugar, 1 tbsp. vinegar)
57 gms ghee
Method
Boil the potatoes and cut in the form of cubes. Heat 36 gms of ghee and fry the crushed
garlic and ginger till it becomes light brown in colour. Add potatoes, rice, bread cubes
and mix salt, red pepper, lemon juice and remove it from the gas. Cut the tops from the
green peppers and remove its seeds. Cook in boiling salted water for 5-7 minutes. Fill the
peppers with the mixture of potatoes and heat the remaining ghee in a pan. Leave the
peppers in the pan and pour tomato sauce over it. Then cook it on a low flame till the
peppers are done. Put the peppers in a dish and drain off the liquid. Garnish with mint or
coriander leaves.
