CREDITS

📜and 📸 credit
@whip_it_up_with_zee

INGREDIENTS

½ kg beef mince or any mince of your choice1 large onion sliced2 tomatoes liquidised1 tablespoons red chilli ginger garlic masalaSalt to taste½ teaspoon haldi (tumeric)1 teaspoon fine dhana (coriander)1 teaspoon fine jeera (cumin)1 teaspoon coarse red chillies.(If you want it hotter you can add more chillie)

METHOD

Saute onion in oil,add the red ginger garlic masala and braise a little.Add the mince and cook untill the colour changes.Add the rest of the dry spices.Braise a little.Add the liquidised tomatoes and close the pot.Cook untill the moisture evaporates and the mince is a little moist.Don’t dry the mince out completely!!!Wash whole green peppers (capsicum) slice a nice thick piece of the top.Check the bottom if the bumps are very uneven slice a little off so the peppers can stand up in the pot.Becarefull don’t trim too much or the mince will leak out.Scoop the seeds out and rinse carefully.Pour a little oil about 2 tablespoons and 1\4 cup water into a clean pot.Fill the peppers with the cooked mince.and place the lids of peppers back ontop.Place upright in the pot and steam untill peppers are cooked.Check if you need a little more water and add a little at a time.Serve with fresh roti and khachoomer(sambals)
I didn’t specify how many peppers you need because of the different sizes.I used 4 medium sized ones from my garden.