Prep the Capsicum: Wash the bell peppers thoroughly and dry them. Cut a cross (+) at the top to divide it into four sections without cutting all the way through the base. Carefully scoop out the seeds from the inside.

Make the Stuffing: In a mixing bowl, combine the roasted peanut powder, finely chopped onion, tomato, and fresh coriander leaves.

Add the Spices: To the same bowl, add the crushed ginger-garlic-green chilli paste, cumin-coriander powder, chaat masala, turmeric, hing, garam masala, Kanda Lasun masala, and salt.

Add Tanginess: Squeeze a few drops of fresh lemon juice into the spice mix (you can also use amchur powder). Mix everything together very well.

Stuff the Peppers: Take the hollowed capsicums and tightly pack the prepared spice mixture inside them. Press the stuffing in firmly so it doesn't fall out.

Steam the Capsicum: Heat water in a pot and place a steaming rack or sieve over it. Arrange the stuffed capsicums on the rack, cover with a lid, and steam on a medium-low flame for 5 to 7 minutes until slightly soft.

Shallow Fry: Heat an iron skillet (tawa) on low heat and add a small spoonful of oil. Carefully place the steamed capsicums on the skillet.

Roast to Perfection: Gently turn the capsicums every minute or two. Roast evenly on all sides until they get a beautiful golden crust. Serve hot!