Stuffed shimla

Ingredients

4 bell peppers
4 medium potatoes
1 small onion, finely chopped
2 green chili, chopped
½ tsp cumin
¼ tsp turmeric powder
¼ tsp red chili powder
½ tsp amchur powder
½ tsp garam masala
2 tsp chopped coriander leaves/dhania patta
1 tbsp oil for sauteing the onions
1 or 1.5 tbsp oil for sauteing the capsicum
salt as required

Instructions

prepping and stuffing:
first, 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. keep aside.

in a small frying pan, heat oil. fry the cumin first and then add chopped onions.
saute the onions till translucent. add chopped green chilies.

stir and then add turmeric powder, red chili powder, asafoetida. stir again.

add the potatoes and mix everything.

saute 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.

with a spoon or with your hands, stuff the potato mixture in the capsicum.

brush or rub oil outside the bell peppers, before you stuff them with the spiced mashed potatoes

for baking in the oven:
preheat your oven to 400F

place the stuffed capsicum on a baking tray and bake at for 30 mins till the capsicum has become golden and wrinkled.

you can also top some grated cheese on the potatoes and then bake.

garnish with coriander or mint leaves and serve these potato stuffed bell peppers hot or warm with rotis, bread or as a side dish.