• Trim the tops of the peppers and preserve the crowns wit the stalk. De-seed the peppers , smear a thin oil film and sprinkle a tiny pinch of salt on the inside. Place these peppers in a medium hot non stick pan, sprinkle a few teaspoon of water . Cover and let the peppers soften a bit on low heat (cover for just 3 mins and switch off). We need the peppers to soften a bit but not lose the colour or crunch.

Stuffing:

• In another pan, add 1 tablespoon oil. Saute the onions, ginger garlic paste. Add the sauce, Boiled veggies , rice and tofu. Quickly toss them without it sticking to the base of the pan. Adjust salt and pepper to taste. add crushed cashews and mix well. Cool to room temperature for further use.

Tomato Gravy:

• In a pan, add the rest of the oil. Saute the onions till translucent. Puree the blanched tomatoes into a fine puree. Add the puree to the onions. Add the spice powders, salt and let it simmer till oil separates (about 5-6 mins). Add crushed kasuri methi and mix once again.

To serve:

• Pre heat oven to 170 C (alternately you can heat a flat non- stick pan with a little oil)
• Place 1 TBSP+ filling in the steamed peppers, cover with the preserved crowns. Grease a flat baking tray with a light film of oil. Add the tomato gravy, place the stuffed peppers with the crowns and bake for 7-8 mins till the gravy slightly dries up. (You may also place the peppers in a pan, cook covered for 4-5 mins)
• Serve hot / warm with any flatbread / pilaf