Bell peppers / Capsicum / Simla mirch - 6
Melted butter - 2 tablespoons
Salt - little ( to spread evenly on the bell peppers)
Potatoes - 4 or 5
Shelled peas or frozen peas -fistful
Cumin seeds - 1/2 tsp.
Onion - 1 (optional,I didn't use)
Green chilli - 1 or 2 (finely chopped)
Grated ginger - 1/4 tsp.
Amchur powder - 1/4 tsp
Garam masala - 1/2 tsp.
Chilli powder - 1/4 tsp.
Turmeric powder - a generous pinch
Finely chopped coriander leaves - 2 tablespoons
Oil - 2 tsp.
Salt - to taste
Boil, peel and cook potatoes, mash well. Heat oil in a pan, add cumin seeds, grated ginger, green chillies,(add onions now if using), peas and saute for a while. Add potatoes, salt and all other ingredients given for stuffing, mix well. Switch off the stove. Add coriander leaves, mix well and allow it to cool a bit.
Meanwhile, wash the bellpeppers, pat it dry. Cut the top portion of the bellpeppers, de-seed, spread little salt inside and outside of the capsicum and rest it for 5 minutes. Grease the capsicum with melted butter, heat the pan and cook on all sides until you see white spots. Take out and when cool, stuff the potato mixture.
Again brush bell peppers with melted butter, heat the pan, arrange the stuffed bellpeppers, and cook in a low flame. Turn it on all sides with a tong until the bellpeppers change the colour and have light brown spots on it. Be careful not to burn it. If using a microwave oven, cook in micro-high for 5 minutes. Turn in-between. I would like to have this crunchy. You can also cook until it shrinks. Serve hot with rotis or with rice as a side dish.