Here is what I used to make the subzi:
3 Small Capsicums (Bell Pepper, any color should work, I used Green).
Salt to taste
½ teaspoon Butter or Ghee
2 medium Potatoes
Salt to taste
½ Cup Mixed Vegetable (Corn Kernels, Peas, Carrots)
1/8th Teaspoon Turmeric Powder
4 Green Chilies (finely chopped)
1/2 Teaspoon Garam Masala (or less per your taste preference)
½ Teaspoon Amchur Powder
½ Teaspoon Jeera
1 Teaspoon Oil
½ Medium size Onion (Finely Chopped)
2 Teaspoon Oil
1 Small or 1/2 Medium size Onion
3 Medium Tomatoes
1/4th Cup Cashews
1 inch Cinnamon Stick
½ Teaspoon Garam Masala
1/4th Teaspoon Turmeric Powder
1 Teaspoon Red Pepper Powder
2 Teaspoon Dhaniya Jeera Powder
1/8th Teaspoon Cardamom Powder, or 5-7 Cardamom Seeds
1/8th Teaspoon Nutmeg Powder (optional)
1/2 Cup Water or More as Required
Before making the subzi, I should let you know that this is a very filling dish. If you are using small or medium sized capsicum, count one per person. If you are using big capsicums, count ½ capsicum per person.
Pressure cook the potatoes for 5-6 whistles and let it cool. Meanwhile, wash and clean the capsicums. Carefully cut the stem and remove seeds. Do not throw away the tops; instead remove the stem and chop the tops into small pieces. We will use them in our curry.
Fill a deep bowl with water, add some salt, add the capsicums and boil on medium heat for 10-15 minutes or until the capsicum skin becomes a little soft. Do not over boil the capsicum. It should retain its shape after boiling. Take off the heat, remove from water. Drain all the water that might have entered the hollow portion and keep aside.
Stuffing: Now mash the potatoes and keep aside. Heat some oil in a kadai (pan), add the cumin seeds. Once the seeds start to splutter, add the chopped onion and some salt. Cook until the onion turns translucent. Then add the frozen veggies, garam masala, and turmeric powder. Cook for 5-6 minutes then add to the potato mixture. Now add the amchur powder and chopped green chilies and mix well.
There are two ways you can serve this subzi.
1. Add the cooked capsicum to the gravy and cook for 2-3 minutes and serve hot with roti, naan or paratha.