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