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1
Take small peppers of different colours, preferably of similar size and as far as possible with even sides and not too many bulges and corners.
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2
Wash and clean well, set aside to dry. You could make it with only capsicum or peppers of a single colour too.
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3
Potatoes for the filling: Boil them well, peel and mash so there are no lumps.
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4
Add a little salt (there will be some salt in the gravy, but you need some for the Peppers, maybe slightly lesser than normal.
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5
Mix some finely chopped onions, coriander leaves and green chillies into the potato mash.
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6
Keep a little of the mash aside for the gravy and divide the balance into portions according to number of peppers/ capsicums used.
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7
Carefully cut away the tops of each capsicum without damaging the same. Deseed. Stuff with the mash, replace tops and if you have toothpicks, use them to clip the top to the stuffed veggie. otherwise just replace the tops carefully.
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8
Lightly coat/ spray the peppers with oil and grill. I prefer the fried taste, so I grill / microwave for 10 mins to help it cook, then deep fry. If you don't want to fry it, then grill till done, the skin starts changing colour and peeling, becomes soft. Take off before it begins to scald and burn.
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9
Fry Green chillies, onions, garam masala, Turmeric powder, chilli powder
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10
Add tomatoes.Add the mashed potato reserved for the gravy.
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11
Add Salt, keeping in mind that you have already added salt to the mash earlier.
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12
Note: you could make the stuffing with Paneer (cottage cheese ) instead of potato, using the same method as above.
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13
Fry well and mix in curd or a little paneer or some cream cheese.
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14
A little water to just cover the gravy. Let the gravy get nicely mixed and smooth but not become a paste.
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15
Seat the grilled stuffed peppers in the gravy, turn gently and cover each stuffed pepper with gravy.
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16
Cover and Cook for 5 minutes.
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17
Garnish with Dhania (coriander) leaves.
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18
Dish out and serve hot.
