Stuffed Capsicum

Ingredients:
6 medium sized or small Capsicum
1 medium sized Onion
1 medium sized carrot
Small piece of Cabbage
3 medium sized Potatoes
1/4 cup frozen / fresh green peas
3/4 tsp Ginger Garlic paste
2 Green Chillies
10-12 strands of Coriander leaves
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
3/4 tsp Mango powder
3/4 tsp Garam Masala
3/4 tsp Chilly powder
Pinch of Turmeric powder
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/4 cup Bread Crumbs
Salt to taste
3 - 4 tsp Oil

Recipe:
Cut the upper part of each capsicum and remove the stem, seeds as shown in the picture below.

Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and mash them properly as shown in the picture below. Grate the carrot and finely chop the onion, cabbage, green chillies, coriander leaves and the removed edges of capsicum as shown in the picture below.

Put 2 tsp oil, cumin seeds, mustard seeds in a thick bottomed vessel/pan and heat. Once it starts spluttering, add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped coriander leaves, onion, green chillies, turmeric powder, pinch of salt and fry them for about 3-4 mins in medium flame until onion turns light golden in color. Add cabbage, carrot, green peas, capsicum and fry them for about 4-5 mins in medium flame. Add cumin seed powder, coriander seed powder, garam masala, chilly powder, mango powder and fry them for about 1 min in low flame. Add mashed potato, salt and mix them well. Fry them for about 2-3 mins in medium/low flame.

Take little amount of prepared masala and stuff the capsicum with masala as shown in the picture below.

Dip the stuffed side of capsicum in bread crumbs as shown in the picture below.

Take a non stick pan/tava and put 2-3 tsp oil and heat. Place the stuffed capsicum upside down as shown on the picture below. Cover it with a lid and cook them in low flame for about 3-4 mins.

Similarly shallow fry all the sides of capsicum by turning them around as shown in the picture below.

Serve hot along with Chapathis.