Stuffed capsicum

North Karnataka grows a special kind of pepper called Javeri. It looks very similar to capsicum, but small in size and lot more curves. Their heat levels are very high, skin is not as hard as capsicum, which make them extremely tasty. I love the dish made by stuffing the Javeri with spice and coconut. Unfortunately Javeri is available only in north Karnataka and seasonal. Luckily, I can use capsicum as the substitute, needs an additional step to soften its skin. Though not the exact taste, it's very close to the original recipe. It goes very well with rice, but can be eaten with roti too.

Ingredients for the powder (can be made in advance and stored)
8 tbsp Chana daal
6 tbsp urad daal
6 tbsp sesame seeds
2 tbsp fenugreek seeds
2 tbsp coriander seeds
1 tsp turmeric
2 tsp red chili powder

Ingredients
4 tbsp prepared powder
4 tbsp grated coconut
Salt to taste
1/2 lime
2 whole capsicum

Directions
1. Roast all the ingredients in list one (except turmeric and chili powder) individually for few minutes until it lets the aurora out. Stir frequently to avoid burning
2. Cool them and grind to a smooth powder along with turmeric and chili powder. You can use required quantity and store the rest in air tight container for future use.
3. Mix the powder with all ingredients in list 2, except capsicum and keep aside

4. Wash the capsicum and carefully remove the tip, ensuring not to break the capsicum. Press the seeds and fiber inward to make space for the stuffing
5. Roast the capsicum on stove (low heat) until the skin is soft, repeatedly turning sides to ensue it does not burn. The capsicum chars a little, don't worry, it adds to the tastes.

6. Once the capsicums are cool, stuff them with the mix from step 3. Place them on a hot pan and shallow fry with very little oil for 10-15 minutes.