Stuffed capsicum in tomato gravy with purti soyalite refined soybean oil

Stuffed Capsicum in Tomato Gravy with Purti Soyalite Refined Soybean Oil 

 

A wholesome and flavour-packed dish to make your summer special 

 

Capsicums that are juicy and stuffed with a savoury soy-based filling, then cooked slowly and served in a light, tangy tomato gravy. This dish is great for everyday meals or special occasions. It has a great balance of spice, texture, and smell thanks to the Purti Soyalite Refined Soybean Oil used to make it. 

 

Ingredients of the recipe  

 

For the Capsicum & Stuffing: 

5 – 6 small capsicums (tops removed, deseeded)

1 cup soy granules (soaked & squeezed)

1 medium onion (finely chopped)

1 tsp ginger-garlic paste

2 tbsp Purti Soyalite Refined Soybean Oil

½ tsp cumin seeds

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

Salt to taste

Fresh coriander leaves (chopped)

 

For the Tomato Gravy:

3-4 medium tomatoes (pureed)

1 medium onion (finely chopped)

1 tbsp ginger-garlic paste

2 tbsp Purti Soyalite Refined Soybean Oil

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala

1 tsp sugar (optional, to balance acidity)

Salt to taste

1 cup water (adjust consistency)

 

Preparation Time:

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 4

 

Method to cook  

 

Step 1: Prepare the Capsicum 

Wash the capsicums, cut the tops, and remove the seeds carefully. Keep them aside for stuffing.

(Using evenly sized capsicums helps in uniform cooking and presentation.)

 

Step 2: Make the Soy Stuffing

Heat 2 tbsp of Purti Soyalite Oil in a pan.

Add cumin seeds and let them crackle.

Add onions and sauté till soft.

Mix in ginger-garlic paste and cook briefly.

Add soaked soy granules and cook for 3 – 4 minutes.

Add turmeric, chilli powder, coriander powder, and salt and mix well.

Finish with garam masala and fresh coriander.

Cool slightly, then stuff this mixture into each capsicum.

 

Step 3: Lightly Cook the Stuffed Capsicums

Heat 1 tbsp oil in a flat pan.

Place the stuffed capsicums, cover, and cook on a low flame until slightly tender but still holding their shape. 

 

Step 4: Prepare the Tomato Gravy

Heat 2 tbsp of Purti Soyalite Oil in a pan.

Sauté onions till golden.

Add ginger-garlic paste and cook till aromatic.

Pour in tomato puree and cook until the oil separates.

Add turmeric, chilli powder, coriander powder, salt, and sugar.

Add water and simmer to a smooth, light gravy consistency.

 

(Tomato-based gravies are typically cooked until soft and well blended for a smooth texture )

 

Step 5: Final Assembly 

Gently place the stuffed capsicums into the simmering gravy.

Cover and cook for 8–10 minutes on low heat so the flavours blend beautifully.

 

Serving Suggestions (Serve hot with the following): 

• – Roti / Phulka
• – Jeera Rice
• – Light Pulao

 

Why Use Purti Soyalite Refined Soybean Oil?

• – A light texture that keeps the gravy smooth. 
• – A flavour that isn’t too strong lets spices shine. 
• – Great for making curry bases, stuffing, and sautéing.

 

Final thoughts 

 

This dish brings together comfort and creativity, a protein-rich soy stuffing wrapped in soft capsicum and finished in a tangy tomato gravy. With Purti Soyalite, every bite feels light yet indulgent, perfect for modern Indian kitchens.