INGREDIENTS
8 medium green capsicums, tops
cut and seeded
4 medium potatoes, boiled and
mashed
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoons ginger-garlic paste
1/2 teaspoons turmeric powder
2 green chillies, chopped
1 tablespoons lemon juice
salt to taste
4 tablespoons fresh coriander leaves, chopped
1 teaspoon garam masala powder
1. Preheat the oven to 180c/350f/gas6.
2. Heat a non-stick pan and roast cumin seeds for half a
minute. Add onions and roast for a minutes. Add ginger
and garlic paste and cook for one more minute. Add
two talespoons of water and stir.
3. Add turmeric powder and green chillies and cook for a
minutes. Add the mashed potatoes and mix well. Add
lemon juice to moisten potato mixture. Add salt,
coriander leaves and garam masala powder and mix
well.
4. Stuff the potato mixture into the capsicum cups and
arrange them on a baking try. Bake for ten to fifteen
minutes or till the tops turn light golden. Take out
of the oven and serve with a gravy or sauce of your choice.