Ramadan Special - Potato stuffed bell pepper Cutlet

Cut off the top portion of the capsicums & make a hollow. Boil the potatoes.

Mix together mashed potatoes, green chilies, ginger and all the dry spices.

Now fill the potato mix into the capsicum and refrigerate for an hour.

Then gently and very carefully slice them.

Dip each slice in the beaten egg.

Shallow fry them on both sides by drizzling some oil.

Serve with tomato ketchup or green chutney.