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This is one of my favourite dishes. As a child and even a teenager, I remember my parents hosting a lot of get-together parties with their friends. That was when my sister and I would be responsible for cleaning the house, setting up the upholstery, and helping mom in the kitchen. You wouldn't know it (those of you who know her), but my sister -- today, a voracious baker (check her blog here) -- would refuse to step into the kitchen; but I was more than happy to oblige. That's where I gleaned so much information from Amma about the intricacies of cooking. Some dishes that still stand out in my mind today are her stuffed capsicum (people loved it so much, they'd actually ask for a doggie bag to take home!) and her jeera chicken (I'm yet to recreate that in my kitchen). I love the word stuffed. Well, to my greedy mind, palate and stomach, it simply means more food, and like my blog suggests a riot of flavours. Stuffed capsicum was, is and will always be my favourite -- and only my mom can cook the best version. She has a secret ingredient, which thankfully I don't have in my kitchen, so couldn't use; else I'd probably not have put this recipe up here. Moreover, my version has been tweaked a bit. Nevertheless, these capsicums taste just perfect. Another favourite in this dish is the mustard seeds and the oil -- yes, don't cringe -- the oil that they have been tempered in, with the sweetness of the capsicum that just lifts the dish to new heights.