• Cut capsicum on the top and de-seed them
• Heat oil in a pan
• Add cumin and allow it to splutter
• Add garlic and fry until golden brown
• Add onion and fry until translucent
• Add green chili and fry a little
• Add garam masala, turmeric powder, dry mango powder, red chili powder cashew nuts and mix well
• Add potato and green peas and mix well
• Add salt, asafoetida and mix well
• Switch off the flame
• Add coriander leaves and mix well
• Fill this into capsicum tightly
• Brush oil over stuffed capsicum
• Pre-heat oven to 200°C
• Bake for 20min by covering it with aluminium foil
• Remove the aluminium foil and bake for another 15min

for Tomato Gravy

• Heat oil in a pan
• Add garlic and fry until golden brown
• Add tomato and cook until they are crushable
• Crush the pieces to form purée like consistency
• Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, salt and mix well
• Add curd and cook until it starts boiling

serving Shimla Mirch

• Gently place the baked shimla mirch over a plate
• Pour the gravy over it
• Serve hot along with paratha or chapathi