In a wok, heat oil and fry onions until golden brown and make a fine paste of them.
In another pan, heat oil, cinnamon, saunf, ginger garlic paste, onion paste, boiled and mashed potatoes, peas, garam masala powder, turmeric, green chillies paste, salt and cook until a thick mixture is formed.
Chop the capsicums into 2 halves and de-seed.
In a separate wok, heat some oil, toss the capsicum, and allow to cool.
Once they have cooled down, fill in the potato mixture.
In a pan, add some oil and garlic cloves.
Once they start spluttering, place the stuffed capsicum and cover with a lid.
Serve with naan or rice.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.