Categories
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Peppers Filled with Spiced Vegetables |
Tips: Indian spices season the potato and
aubergine stuffing in these colourful
baked peppers. They are good with plain
rice and a lentil dhal. Alternatively,
serve them with a crisp green salad,
Indian breads and a cucumber or mint
and yogurt raita.
Kalonji, or nigella as it is sometimes
known, is a tiny black seed. It is widely
used in Indian cookery, especially
sprinkled over breads or in potato
dishes, and is available from large
supermarkets. it has a mild, slightly
nutty flavour and is best toasted for a
few seconds in a dry frying pan over a
medium heat. This helps to bring out
it's flavour.
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Yield:6
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INGREDIENTS: |
| 6 |
large red or yellow (bell) peppers |
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| 1 1/4 lb |
waxy potatoes |
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| 1 |
small onion, chopped |
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| 4 - 5 |
garlic cloves, chopped |
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| 2 in piece |
fresh root ginger, chopped |
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| 1 - 2 |
fresh green chillies, seeded and chopped |
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| 7 tbsp |
water |
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| 1 |
aubergine (eggplant), cut into 1/2in dice |
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DIRECTIONS:
- Cut the tops off the red or yellow peppers then remove and discard the seeds. Cut a thin slice off the base of the peppers, if necessary, to make them stand upright.
- Bring a large pan of lightly salted water to the boil. Add the peppers and cook for 5-6 minutes. Drain well and leave the peppers upside down in a colander to drain completely.
- Cook the potatoes in large pan of lightly salted, boiling water for 10-12 minutes, until just tender. Drain, cool and peel, then cut into 1/2in dice.
- Put the onion, garlic, ginger and green chillies in a food processor or blender with 4 tbsp of the water and process to a puree.
- Heat 3 tbsp of the oil in a large, deep frying pan and cook the aubergine, stirring occasionally, until browned on all sides. Remove from the pan and set aside. Add another 2 tbsp of the oil to the pan and cook the potatoes until lightly browned.
- Remove from the pan and set aside.
- If necessary, add another 1 tbsp oil to the pan, then add the cumin and kalonji seeds. Cook briefly until they darken, then add the turmeric, coriander and ground cumin. Cook for 15 seconds.
- Stir in the onion and garlic puree and cook, scraping the pan, until it begins to brown.
- Return the potatoes and aubergines to the pan, season with salt, pepper and 1-2 pinches of cayenne. Add the remaining water and 1 tbsp lemon juice and then cook, stirring, until the liquid evaporates. Preheat the oven to 375`F.
- Fill the peppers with the potato mixture and place on the lightly greased baking sheet. Brush the peppers with a little oil and bake for 30-35 minutes, until the peppers are cooked.
- Leave to cool a little, then sprinkle with a little more lemon juice, garnish with the coriander and serve.
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