I used to make this dish a lot when i was entertaining in New York. But since i moved to Florida, i never got around to making it until a couple of days ago. What prodded me into cooking this dish were a couple of red bell peppers sitting in the back of my fridge, a couple of potatoes left in my pantry and a can of tomato sauce. This is definitely an excellent way of cleaning up your fridge and pantry.


Serves 4

2 red bell peppers


For the stuffing
2 tsp oil
1/2 tsp cumin seeds
1/4 tsp turmeric
a pinch of asafoetida
1/4th tsp chili powder or (2 small green chilies chopped)
1/3 tsp garam masala
2 potatoes- boiled and mashed


For the gravy
2 small tomatoes- pureed
1 cup tomato sauce
1/2 cup cashews-crushed
1 bay leaf
2 cloves- crushed
1 stick cinnamon-crushed
1 clove garlic-crushed
1 small piece ginger-crushed
2 tsp oil
1/3 tsp chili powder
salt to taste


1. For the stuffing, heat the oil, add the cumin seeds and when they pop, add the turmeric, asafoetida and the mashed potatoes. Stir well and add in the rest of the ingredients and cook for 10 minutes. Remove from the stove and set aside.
2. Core the center of the bell peppers.
3. Make two equal portions from the stuffing and stuff the cored bell peppers. Bake for 60-90 minutes or till the bell peppers are completely baked.
4. Heat oil, add the crushed cloves, cinnamon, garlic, ginger and bay leaf. Saute for 5-7 minutes.
5. Next add in the tomato sauce and pureed fresh tomatoes. Saute till the oil separates. Add 1 cup water and cook for 15-20 more minutes. Add in the chili powder and salt and the crushed cashews. Saute for 10-15 more minutes.
6. Just before serving, place the baked peppers in the tomato gravy and bake for 15 minutes.





Variations- Add onions, corn or cheese to the potato stuffing for added flavor.