Peel potatoes and slice off the top, reserving the top as a lid.

Carefully scoop out the inside of the potatoes.

Chop cauliflower florets, onion, sweet pepper, green chilies, garlic, and tomatoes.

Combine cauliflower, sweet pepper, peas, onion, chilies, garlic, half of the salt, and water in a saucepan.

Parboil the mixture until the water is fully absorbed.

Fill the scooped-out potatoes with the parboiled vegetable mixture.

Cover the stuffed potatoes with the reserved potato lids and secure with toothpicks.

Heat oil or butter in a saucepan and cook the tomatoes with the remaining salt over moderate heat for 2 minutes.

Carefully arrange the stuffed potatoes over the tomato mixture.

Cover the saucepan tightly and cook the potatoes in their own steam for about 10-15 minutes, or until tender.

Garnish the stuffed potatoes with chopped coriander leaves before serving.