Heat 1 tbsp of oil in a pan. Add ginger and garlic. Saute it.
Add chopped onion, green chilly and cook for 2-3 minutes.
Add tomato, all the spices and boiled potatoes.
Mix it well and switch off the flame.
CUT the bell peppers in two halves from center vertically.
Grease the bell peppers from inside and sprinkle a dash of salt to each.
Roast for a minute with splash of water .
Let it cool and fill the prepared stuffing nicely.
Again cook for 2-3 minutes with little oil and splash of water.
When a nice color is achieved and the bell peppers cooked completely, switch of the flame and serve hot with chapattis.
