Capsicums are primed for stuffing

livemint.com:

Shabdkosh, an online English and Indian language dictionary, defines the Kannada word dappa as “more than average fatness". This makes the Kannada word dappa menasinakai mean a more than averagely fat chilli, which is an apt description for capsicum. In the Hindi-speaking regions of the country, it’s called Shimla mirch.

I have often wondered about the Shimla connection and decided to look it up. Apparently, it dates back to British times. Capsicum, native to South and Central America, arrived in India possibly at end of 15th century via the Columbian Exchange.

The British began cultivating it in Shimla, making it one of the first places in India to grow this New World crop. Nowadays, capsicums are cultivated almost pan-India. If you order capsicums online, you will likely receive the large, thick-fleshed variety.

However, in open markets, you will find smaller varieties with thinner skin, which have better flavour and cook in barely two minutes. Using these smaller desi varieties in your usual dishes will yield tastier results. I’m not a fan of raw capsicum in salads due to their strong or sometimes bitter flavour.

However, roast or sauté them, and now we’re talking. Capsicum pairs well with paneer (in kadai paneer), potatoes, corn or in mixed vegetable subzis, adding freshness, crunch and brings lightness to heavier gravies or starchy vegetables. My cousin got married nearly 18 years ago in Mysuru and we still talk about the capsicum rice served for the post-wedding lunch.