Mamta
Rinse 4-5 potatoes, boil until tender, peel, and grate. Set aside.
Slice off tops of 4-5 capsicums, remove seeds, rinse, and pat dry. Set aside.
Heat 1 tbsp oil in a pan, fry ½ tsp cumin on low heat. Add ¼ cup chopped onion and sauté. Add 1 chopped green chili, then spices. Stir well.
Add potatoes, sauté for 2 minutes. Add ¼-½ tsp garam masala, ½ tsp dry mango powder, salt. Stir, then mix in 2 tsp chopped coriander.
With a spoon or with your hands, stuff the potato mixture in the capsicum.
Heat 1-1.5 tbsp oil in a pan, then place the stuffed capsicum in it. Cover the pan and cook the stuffed capsicum on low heat.
Check every 5-6 minutes, turning the capsicum to cook all sides evenly.
Check, turn, and cover until the capsicum are cooked well, about 25 minutes on low heat.
Garnish with coriander leaves and Serve these potato stuffed capsicum hot or warm with rotis.