Step-by-Step Instructions

1. 1.Prepare Bell Peppers

   Wash and cut the green bell peppers. Remove the stem and seeds. Make 2-3 lengthwise slits in each bell pepper, keeping the base intact, to create pockets for stuffing.

2. 2.Roast Ingredients for Stuffing

   In a dry pan, roast 1/2 cup peanuts on medium heat for 2-3 minutes until lightly browned. Remove and set aside. Next, dry roast 2 tbsp sesame seeds for 1-2 minutes until they splutter and become fragrant. Remove and set aside. Finally, dry roast 2 tbsp grated dry coconut for about 1 minute until golden brown. Remove and set aside.

3. 3.Prepare Stuffing Paste

   In a grinder, combine the roasted peanuts, sesame seeds, and coconut. Add 4-5 garlic cloves, 1 inch ginger, 2-3 green chilies, and 1/4 cup chopped fresh coriander leaves. Grind to a coarse paste without adding any water.

4. 4.Mix the Stuffing Masala

   Transfer the ground paste to a bowl. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1/2 tsp garam masala, 1 tsp salt, 1 tbsp grated jaggery, and 1 tbsp tamarind pulp. Mix all ingredients thoroughly until well combined.

5. 5.Stuff the Bell Peppers

   Carefully fill each prepared bell pepper with the stuffing masala, ensuring they are well-packed. Keep any remaining stuffing masala aside, as it will be used in the gravy.

6. 6.Prepare the Gravy Base

   Heat 2 tbsp oil in a pan over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Let them splutter for about 30 seconds. Add 5-6 curry leaves and 1/4 tsp asafoetida. Sauté for a few seconds until fragrant.

7. 7.Cook Onions and Tomatoes

   Add 1 finely chopped medium onion to the pan. Sauté for 3-4 minutes until it turns translucent and lightly golden. Then, add 1 finely chopped medium tomato. Cook for 4-5 minutes until the tomatoes soften and the oil starts to separate from the mixture.

8. 8.Add Remaining Stuffing and Peppers

   Add any remaining stuffing masala to the pan and mix well with the onion-tomato base. Cook for 1-2 minutes. Carefully place the stuffed bell peppers into the pan.

9. 9.Cook the Stuffed Bell Peppers

   Add 1/2 cup water to the pan. Cover with a lid and cook on low heat for 15-20 minutes, or until the bell peppers are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.

10. 10.Garnish and Serve

    Once the bell peppers are cooked and the gravy has thickened to your desired consistency, garnish with fresh coriander leaves. Serve hot with roti, paratha, or rice.