Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      small         capsicums *
   1                    onion -- cut finely
                        ***FOR THE MASALA***
   4      large         tbsp grated coconut
   6                    cashew nuts
   6                    groundnuts
   1      teaspoon      jeera -- (cumin seeds)
   3      teaspoons     til -- (sesame seeds)

Preparation:

Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya's mother's recipes who says it is a typical dish made in most Indian homes. * (you don't find small capsicums very often, so you'll have to choose them carefully) 1. Wash capsicum. With small knife scoop out the centre portion of capsicum with stem. So that you have a small opening to fill. 2. Grind coconut, cashew nuts, groundnuts, jeera, til into a thick paste. It must not be too watery. 3. Now heat oil, golden brown finely cut onion add the masala and cook for 7-8 minutes. 4. Leave the masala to cool. 5. After masala is cool, fill capsicums with it completely. 6. In a hollow pan, add little oil and place the capsicums to cook. 7. Cover with a lid. As each side browns, place the capsicum accordingly so that the uncooked portion browns. 8. It's very delicious and can be eaten with cha