CURRIED STUFFED PEPPERS

Preparation Method :

• In a frying pan, dry-fry the sesame, poppy, and coriander seeds, then add the coconut and continue to roast until the coconut turns golden brown.
• Add the onion, ginger, garlic, coriander, and 2 of the chillies, and roast for further5 minutes.
• Cool, and grind to a paste using a pestle and mortar or food processor. Set aside.
• Heat 30 ml / 2 tablespoons of the oil in a frying pan and fry the ground paste for 4 - 5 minutes.
• Add the potatoes and salt, and stir well until the spices have blended evenly into the potatoes.
• Trim the bases of the peppers so that they stand, then slice off the tops and reserve.
• Remove the seeds and any white pith. Fill the peppers with equal amounts of the potato mixture and replace the tops.
• Slit the remaining chillies and remove the seeds, if you like.
• Heat the sesame oil and remaining vegetable oil in a frying pan and fry the cumin seeds and the slit green chillies.
• When the chillies turn white, add the tamarind juice, and bring to boil.
• Place the peppers over the mixture, cover the pan, and cook until the peppers are just tender. Serve immediately.