Ingredients:
Red or Yellow Peppers – 6 large, evenly shaped
Potatoes – 500 gms
Onion – 1 small, chopped
Garlic – 4 to 5 cloves, chopped
Fresh Root Ginger – 2 inch piece, chopped
Fresh Green Chillies – 1 or 2, seeded and chopped
Water – 7 tblsp
Vegetable Oil – 6 to 7 tblsp
Eggplant – 1, diced
Cumin Seeds – 2 tsp
Nigella Seeds – 1 tsp
Turmeric – 1/2 tsp, ground
Coriander – 1 tsp, ground
Toasted Cumin Seeds – 1 tsp, ground
Cayenne Pepper
Lemon Juice – 2 tblsp
Sea Salt as required
Black Pepper – ground, as required
Fresh Coriander – 2 tblsp, chopped
Method:
1. Cut the tops off the peppers, then remove and discard the seeds. Cut a thin slice off the base of any peppers so that they stand upright. Bring a large pan of lightly salted water to the boil. Add the peppers and cook for 5-6 minutes. Drain and leave them upside down in a colander.
2. Cook the potatoes in a lightly salted, boiling water for 10-12 minutes, until just tender. Drain, cool and peel then cut into 1/2 inch diced.
3. Put the onion, garlic, ginger and green chillies in a blender with 4 tblsp of the water and process to a puree.
4. Heat 3 tblsp of the vegetable oil in a large, deep frying pan and cook the eggplant, stirring occasionally until it is evenly browned. Remove the eggplant from the pan using a slotted spoon and set aside. Add another 2 tblsp of the vegetable oil to the pan, add the potatoes and cook until lightly browned. Remove the potatoes from the pan and set aside.
5. If necessary, add another 1tblsp sunflower oil to the pan, then add the cumin and nigella seeds. Fry briefly until the seeds darken, then add the turmeric, coriander and ground cumin. Cook for 15 seconds. Stir in the onion and garlic puree and fry scraping the pan with a spatula, until the onions begin to brown.
6. Return the potatoes and eggplant to the pan, season with salt, pepper and 1 or 2 pinches of the cayenee. Add the remaining water and 1 tblsp lemon juice and then cook, stirring until the liquid evaporates. Preheat the oven to 190C.
7. Fill the peppers with the spiced vegetable mixture and place on a lightly greased baking tray. Brush the peppers with a little oil and bake for 30-35 minutes until they are cooked. Leave to cool a little, then sprinkle with a little more lemon juice.
8. Garnish with the coriander and serve.
