Potato Stuffed Capsicum

This is a simply a tasty and flavorful way to eat capsicum - green bell pepper. Capsicums have a very strong flavor and stuffing them with potatoes only makes them better. They can be eaten as a snack as is or with parantha.

Ingredients

1. 2 medium potatoes
2. 4 small size green bell peppers
3. 1 green chili (optional)
4. 1/2 tsp cumin seeds
5. 1 1/2 tsp coriander powder
6. 1/2 tsp amchur (dried mango powder)
7. Salt and pepper to taste

Process

1. Boil the potatoes (I do this in pressure cooker - you can do this in the microwave too)
2. Peel and mash the potatoes
3. In a frying pan, pour 2-3 tbsp of oil and heat it.
4. When hot - add cumin seeds, coriander powder and red chili.
5. Let it brown a bit. Add green chili to fry it little bit.
6. Add the mashed potatoes and mix well.
7. Add the salt and stir to mix. 
8. Keep stirring and roasting for 10 mins or so.
9. Add the amchur powder and mix well. (It is a good idea to taste the potatoes here to make sure the spices are to the right taste) 
10. Wash the capsicums and cut them in half. Remove the stem. The seeds inside can be removed or not - its up to your taste. 
11. Stuff the capsicum with as much potatoes as you can.
12. Heat a 8 or 11" flat frying pan. Spray with oil or pour a little oil to just cover the base of the pan.
13. Place the capsicums (not the potato side)  on the frying pan. 
14. Cover the pan with the lid and cook until lightly brown.
15. Flip the pepper to the other side and turn off the heat. The potato side will now be slightly roasted in the remaining heat.
16. Flip the peppers open side up to serve.