Cut the capsicum into half remove the inside and keep it aside
Boil and mashed potatoes and keep aside
Heat apan add oil.when the oil is hot add the spice mix,ginger paste,garlic paste,turmeric,red chilli powder,coriander cumin powder stir for a second
Add the shreded coconut,ground peanut and roast on a meduim flame
Stir in some seaseme seed salt and chick pea flour stir to mix well
Add little bit of water and add the boiled and smashed potatoes.add garam masala and chaat masala if using stir well and turn off the heat
Garnish with freshly chopped coriander leaves.and set aside to cool
Pre heat the oven 180° c for 15 minutes.spoon portions of the stuffing and fill each half of capsicum
Arrange the stuffed bell peppers on the greased baking pan and place in the pre heated oven for above 20 to 25 minutes or untill you see wrinkles on the skin.mean while to prepare the gravy.
Heat pan with oil and cumin seed,turmeric powder,add ginger paste,garlic paste and onion.stir to cooked onion untill the edges turn golden brown add salt
At this point add the cashews and raisins and stir for a minute add the tomato puree,a little water,garam masala and red chilli powder stir for a couple of minutes.
Add fresh cream and mix to compain all the spices well with the cream.at this point you may add more water if more gravy is preferred.
Remove the prepared gravy on to a serving plate and arrange the roasted capsicum on top. you may serve as an appetizer with out the gravy.garnish with coriander leaves and serve hot with naan or as it is as an appetizer
