Stuffed Capsicum

INGREDIENTS 

4 medium capsicum
4 medium potatoes
⅓ cup steamed peas
1 medium onion, finely chopped

2 to 3 green chili, chopped
1 tsp cumin
1 tsp turmeric powder
1 tsp red chili powder
A pinch of asafoetida
1 tsp dry mango powder or 1 tsp lemon juice
1 tsp garam masala
2 tsp chopped coriander leaves
1.5 tbsp oil for sauteing the onions
1 tbsp oil for brushing the capsicum
Salt as required

METHOD

Preparing the stuffing:

1. Boil the potatoes. Peel and grate/mash the potatoes. Keep aside.
2. Heat oil in a pan. Once hot, add the cumin seeds.
3. Once they start spluttering, add chopped onions.
4. Saute the onions till translucent. 
5. Add chopped green chilies.
6. Add turmeric powder, red chili powder, asafoetida. stir again.
7. Add the potatoes and mix well.
8. Saute the potatoes for 2 mins.
9. Add garam masala powder, dry mango powder/lemon juice and salt.
10. Mix well and then add chopped coriander leaves. Mix again. Keep aside.

Preparing the Stuffed Capsicum:

1. Remove the top of the capsicumand slice it off. Remove the seeds. 
2. Brush oil outside the bell peppers.
3. Stuff the potato stuffing in the capsicum.
4. Heat oil in a pan and place the stuffed capsicum in the pan.
5. Cover the pan and cook the stuffed capsicum on a low flame.
6. Check in every 5 mins and keep on changing the sides of the capsicum.
7. Make sure that all sides are cooked well. 
8. Fry them till the capsicums get golden and wrinkled.

Serve these stuffed capsicum warm with rotis, steamed rice.

Note:

You can also bake them at 200 degree celsius for 15 to 20 minutes. Make sure to bake capsicum till it turns golden and wrinkled.