Bharwa Shimla Mirch with Purti Kachi Ghani Mustared Oil

                Bharwa Shimla Mirch is a delicious recipe of green bell peppers stuffed with spiced potatoes. Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins Cuisine: North Indian, Punjabi Course: Side Dish Servings: 3 Ingredients: - 4 to 5 medium to large Shimla Mirch (capsicum or green bell peppers) - 4 to 5 medium potatoes or about 180 to 200 grams potatoes - ⅓ to ½ cup steamed or cooked peas - optional - 1 small onion, finely chopped or ¼ cup finely chopped onion -1 green chili, chopped - ½ teaspoon cumin - ¼ teaspoon turmeric powder - ¼ teaspoon red chili powder - ½ teaspoon dry mango powder (amchur powder) or as required. - (substitute with ¼ teaspoon lemon juice if dry mango powder is not available. you can also increase the quantity of lemon juice as per your taste) - ¼ to ½ teaspoon garam masala - 2 teaspoon chopped coriander leaves (cilantro leaves) - 1 tablespoon oil for sauteing the onions - 1 or 1.5 tablespoons oil for sauteing the capsicum - salt as required Instructions: Making Stuffing - First, boil the potatoes till they are 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. - If baking, then brushes or rub oil outside the capsicum, before you stuff them with the spiced mashed potatoes. - Now you can bake the stuffed capsicum in an oven or saute in a pan. For Cooking Stuffed Capsicum In A Pan: - Heat oil in a pan or Kadai/wok and place the stuffed capsicum in the pan. - Cover the pan and allow the stuffed capsicum to cook on a low flame. - You will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again. - You also have to place the open potato side touching the pan. The capsicum will get golden and wrinkled. - Continue to check, change the sides, and then cover again till they are cooked well. It took me about 25 minutes to cook these on a low flame. - Garnish with coriander or mint leaves and serve this potato stuffed capsicum hot or warm with rotis, bread, or as a side dish.