Ingredients–

• 4 medium potatoes, boiled and mashed
• 3 large bell peppers
• 2 tbsp oil
• 1 tsp cumin seeds
• 3/4 tsp fennel seeds
• 1 tsp whole coriander seeds, crushed
• 1/4 tsp asafoetida powder
• 1 medium onion, chopped
• 2 green chillies, chopped finely
• 1/2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1/2 tsp amchur powder
• Salt to taste
• 2 tbsp chopped coriander leaves

Method –

1. Wash the capsicums and dry them
2. Cut the top and discard
3. Remove the stems and seeds from inside
4. Boil the potatoes
5. Peel and mash the boiled potatoes. Set aside
6. Heat 1 tbsp oil in a pan
7. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds
8. Sauté for about 30 seconds
9. Add the asafoetida powder, followed by onion and green chilli
10. Sauté the onions till light brown
11. Add the mashed potatoes and mix well
12. Add all the spices and salt. Mix everything together
13. Cook for 1 minute and then add the chopped coriander leaves
14. Set this mixture aside
15. Now take the capsicums and fill them to the top with the potato mixture
16. Press tightly so that the filling doesn’t come outside
17. Heat 2 tbsp oil in a pan on medium heat
18. Once the oil is hot, lower the heat
19. Add the bell peppers into the pan.
20. Close the lid and cook for 3 minutes
21. Change sides after about 3 minutes till the bell pepper gets cooked from all sides
22. Also, turn them outside down so that the potato filling gets roasted from the top