- 5 medium to large shimla mirch/capsicum/green bell peppers
- 5 medium potatoes or about 180 to 200 gms potatoes
- 1 small onion, finely chopped or ¼ cup finely chopped onion
- 1 green chili, chopped
- ½ tsp cumin
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- ½ tsp dry mango powder (substitute with ¼ tsp lemon juice if dry mango powder is not available)
- ¼ to ½ tsp garam masala
- 2 tsp chopped coriander leaves
- 1 tbsp oil for sautéing the onions
- 1 or 1.5 tbsp oil for sautéing the capsicum
- salt as required
- Boil the potatoes till they completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.
- Slice off the tops of the capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel.
- In a small frying pan, heat oil. Fry the cumin first and then add chopped onions.
- Sauté the onions till translucent. Add chopped green chilies.
- Stir and then add turmeric powder, red chili powder, and asafetida. stir again.
- Add the potatoes and mix everything. Sauté the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.
- Stir well and then add chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.
- Stuff the potato mixture in the capsicum.
Cooking in a pan:
- Heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.
- Cover the pan and allow the stuffed capsicum to cook on a low flame.
- You will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum, so that all sides are cooked well. check, turn the sides and cover the pan again.
- You also have to place the open potato side touching the pan. The capsicum will get golden and wrinkled.
- Continue to check, change the sides and then cover again till the bell peppers are cooked well for about 25-30 minutes under low flame.