Or chop them up in big chunks/cubes.

Make the filling

In a bowl, add roasted chickpea flour, sesame seeds, dry spices and salt. Give it a stir.

Heat a pan on medium heat, add oil once its hot add cumin seeds. Let them splutter and add asafeotida. Followed by garlic, once garlic cooks for just few seconds and the rawness is gone, add bell peppers. Cook the bell peppers until they are cooked

but still has a little crunch to them.

Add the chickpea flour mix. And give it a good stir. Let it cook for few minutes about 2-3 minutes. Keep stirring as chickpea flour is very delicate, burns quickly.

Add ¼ cup water and mix well. Let it cook down and become dry if that’s the consistency you are looking for. You can cover the pan and on slow heat let it cook.

Once it looks nicely done, add ground peanuts. Mix well.

Add cilantro and turn off the heat. Serve with fresh rotis.

If you are using whole sweet peppers, then wash them and dry them. Make a slit/cut lengthwise keeping the pepper intact. Stuff them with the filling, along with ground peanuts and you can add leftover filling while cooking.

Follow first steps and let the peppers cook, until they have some browning. Then add extra filling, water and let it cook until its dry and done.