Stuffed Vegetables with Tamarind Sauce is interesting side dish recipe, made using yellow pepper, red pepper, honey, bread slices, red kidney beans, pine nuts and cheddar cheese. It can be best enjoyed with a butter naan/pudina paratha and even the simple rotis. Try this easy to make recipe.
2 red peppers
4 tablespoon honey
1/2 cup sweet tamarind sauce
2 yellow pepper
10 cloves garlic
8 slices bread- brown
1/4 cup toasted pine nuts
1 teaspoon powdered black pepper
1 teaspoon mixed herbs
3 tablespoon tomato puree
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 saute 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 180 degree 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 minutes. Brush with the honey and serve hot.