To prepare the stuffed capsicum for the curry, wash the green capsicum thoroughly, cut off the tops, and deseed them. Then, heat oil in a pan, splutter mustard seeds, fennel seeds, and cumin seeds, and sauté finely chopped onions and capsicum. Add the spices and roasted peanut powder, mix well, and let the stuffing cool before filling the capsicum.

To make the stuffed capsicum curry vegan, simply replace the besan batter with a chickpea flour batter mixed with water and spices. Ensure that no dairy products are used in the stuffing or the curry gravy. This dish is naturally gluten-free if you use gluten-free besan.

Yes, you can store leftover stuffed capsicum curry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. If you plan to store it, consider keeping the stuffed capsicum and gravy separate to maintain their textures.

Stuffed capsicum curry pairs wonderfully with hot rotis, naan, or jeera rice. You can also serve it with a side of yogurt or a fresh salad to balance the spices and enhance the meal.

If you don't have roasted peanut powder, you can substitute it with almond flour or sunflower seed powder. For a spicier kick, consider adding chopped green chilies to the stuffing. If you prefer a different flavor, you can use different vegetables for stuffing, such as zucchini or eggplant.