PEPPERS FILLED WITH SPICED VEGETABLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the tops off the red or yellow peppers and discard the seeds.
- Add the peppers in a large pan with water and cook for 5 minutes. Drain and leave them upside down in a colander.
- Cook the potatoes in salted water until just tender. Drain, cool and peel, then cut into dice.
- Heat 2 tablespoon of the vegetable oil in a deep frying pan and cook the aubergine, stirring occasionally, until it is evenly browned on all sides. Remove the aubergine from the pan and set aside.
- Add 2 tablespoon of the oil to the pan, add the potatoes and cook until lightly browned on all sides. Remove the potatoes from the pan and set aside.
- Put the onion, garlic, ginger and green chilies in a food processor or blender with the water and process to a puree.
- Add 1 tablespoon of oil to the pan and then add the cumin and nigella seeds. Fry until the seeds darken, then add the turmeric, coriander and ground cumin.
- Stir in the onion and garlic puree and fry, scrape the pan with a spatula until the onions begin to brown.
- Return the potatoes and aubergine to the pan, season with salt, pepper and 1 pinch of cayenne.
- Add the water and lemon juice , then cook, stirring until the liquid evaporates. Preheat the oven to 190°C / 375°F / Gas 5.
- 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 until they are cooked.
- Leave to cool a slightly and then sprinkle with a little more lemon juice. Garnish with the coriander and serve.
INGREDIENTS
- 6 large evenly shaped red or yellow peppers
- 500 grams waxy potatoes
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 2 in piece fresh root ginger, chopped
- 1 fresh green chillies, seeded and chopped
- 100 ml water
- 100 ml Cooking oil
- 1 aubergine (eggplant), diced
- 2 teaspoon cumin seeds
- 1 teaspoon nigella seeds
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground toasted cumin seeds
- Cayenne pepper
- 2 tablespoon lemon juice
- Salt and black pepper
- 2 tablespoon chopped fresh coriander, to garnish
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