Ingredients
6 medium sized capsicums(bell peppers)
2 large onions, sliced
3 large potatoes
1 1/2 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp amchoor
1 tsp dried mint(optional)
1 small tomato, chopped
A small bunch of coriander leaves chopped finely
A small bunch of methi leaves, chopped finely
1 tsp cumin seeds
1/2 tsp saunf
1 medium onion chopped
Chopped coriander leaves for garnish
5 tbsp cooking oil/ghee(clarified butter)

Method
Boil the potatoes and mash them up nicely.
Heat 2 tbsp oil and fry the chopped onion till it 
turns brown.Add the turmeric, red chilli, cumin pwd, 
saunf, amchoor ,dhania, mint  and garam masala and 
fry for a minute.
Add the tomatoes and the coriander /methi leaves and 
fry for another minute.
Now add the mashed potatoes and fry for 5-6 minutes 
on high fire till the masala is well blended 
with the potato.
Add salt to taste.
Take the mixture from the heat, set aside and let it cool.

Cut the top of each capsicum and clean the inside, 
letting the vegetable remain whole.
Stuff each capsicum with some potato masala and 
put back the top.
Smear some salt on the capsicum and set aside.
Repeat for the remaining 5.
Save any remaining potato masala for gravy.

Heat remaining oil, drop the cumin in it and when it 
browns add the sliced onions.
Fry till the onions are well browned.
Now add the remaining potato gravy and place the 
capsicums in this bed of potato masala and onions.
Sprinkle water and cook covered on a low heat for 30 
minutes.
Turn the capsicums occasionally or they will not be 
done evenly on all sides.

When the capsicums are done, sprinkle some chopped 
coriander leaves on top, mix and heat for a minute.
Adjust salt if needed.

Can be eaten with hot rice and dal.