Time to cook
A dish where bell capsicum is hollowed out and stuffed with a savory filling made of cooked rice, vegetables, spices and sometimes meat.
Red Chilli Powder
Dry Mango Powder
Rinse, boil, peel, and grate the potatoes.
Prepare the capsicums by removing the tops and seeds.
Sauté cumin seeds (jeera), onions, green chilies, and spices like turmeric powder, red chili powder, and asafoetida in oil.
Add grated potatoes and saute for 2 minutes followed by garam masala powder, dry mango powder, and salt to taste.
Stir well and add chopped coriander leaves. Keep aside and let them cool.
Stuff the capsicums with the potato mixture.
If you're baking, brush or rub oil on the outside of the capsicums before stuffing them with the spiced mashed potatoes.
To cook in a pan, heat oil in a pan or kadai/wok and place the stuffed capsicums in the pan.
Cover the pan and allow the stuffed capsicums to cook on low flame. Check and change the sides every 5 to 6 minutes to ensure all sides are cooked well.
Continue to check, change the sides, and cover the pan until they are cooked well. It may take about 25 minutes on low flame.
Step 6 Garnish with coriander or mint leaves and serve hot.