Stuffed capsicum (Green Pepper)

Stuffed capsicum (Green Pepper) :

(All ingredients are underlined)

1.  Take 2 small size capsicums (green peppers) and wash them. With a knife, cut along the edges of the stems, only half way through, as shown in the picture below. Do not discard the stems. They should stay on top and open and close like a lid. Gently reach through the top opening and scrape out all the seeds. If the capsicums are big in size cut horizontally into halves and then scrape out all the seeds.

2. Boil, and peel 3 medium size potatoes and break them into small pieces with fingers, as shown in the picture below. Do not mash them completely. 

3.  In a pan, heat 3 tsp oil, and add 1/4 tsp asfoetida (hing), 1 tsp turmeric powder, 1& 1/2 tsp ginger paste, 1 & 1/2 tsp garlic paste, 1- 1&1/2 tsp crushed green chilies, and 1 finely chopped onion. Mix well. Add 2 tsp garam masala and 2 tsp amchur(dry mango powder). Stir fry on a medium flame till the onion becomes translucent. Now add all the potatoes. Mix well and add salt to taste. Mix again and turn off the gas after a minute. Keep aside this stuffing to cool. (Be sure to add some extra spices and salt to the stuffing as the outer cover is going to be bland)

4. Fill the capsicums up to the top with the potato stuffing. Close with the stem-lid. For big capsicums, fill each half to the top.

5. In a pan, heat 4 tbsp oil and place the stuffed capsicums in it. Now cover and let cook on a low-medium flame, turning them in every direction after 2-3 minutes. The capsicums should be cooked and become golden brown on the outside.Instead of a gas, you may cook the capsicums in a microwave. In that case, spray some oil all over the outer surface of the capsicums, and then cook in a microwave safe bowl, with cover. I like cooking on a gas, because only then the capsicums get the golden brown color on the outside. And that gives it a nice roasted taste to it.

6. Serve hot with roti/chapati.