Potato Stuffed Poblano w/ Mint chutney

Ingredients:
-5 Poblano peppers
-Potato filling
-Mint chutney

For the potato filling:

[1] Pressure cook 4-5 potatoes, peel and mash them.

[2] Add to it the following:
. salt to taste
. 1 tsp turmeric
. 1 tsp red chilli powder
. 1 tsp carom seeds
. 1 tsp cumin seeds
. 2 tbsp lemon juice
. 1 yellow onion finely diced
. blend of 2-3 green chillies, sugar cube sized ginger piece, garlic pod
. 2 tsp dry mango powder
. 1 tsp garam masala (Indian all spice)

[3] Now mix everything together

[4] Heat 2 tbsp oil in a pan, add the above mixture and cook it for 7-8 mins.

Wash the peppers, slit them on one side starting from the top and stopping right before you reach the tip in order to make a pocket. Remove the seeds without tearing the pocket. Now carefully insert the potato filling, after its cooled into the peppers. In a separate flat pan, heat 2 tbsp of oil, add 1 tsp of mustard seeds allowing them time to sputter, then add 1 tsp of turmeric, 1 tsp of coriander pwd, and 1 tsp of red chili pwd. Place the peppers in the pan, roll them to allow an even coat of the oil-spice mixture, and lid the container for 5 minutes on medium high. Return back to rotate them to cook on the other side for another 5 minutes on medium high. Repeat to complete an even cooked texture on all sides and then cook for 2 minutes without the lid to allow excess water to evaporate. In all the rotating and moving peppers around, some of the potato mixture will come out and cook into a crispy crust - all good. Now place peppers in serving pot and pour the mint mango chutney to finish.