PEPPERS FILLED WITH VEGETABLES

Preparation Method :

• Cut the tops off the peppers, then remove and discard the seeds.
• Cut a thin slice off the base of any wobbly peppers so that they stand upright.
• Bring a large pan of lightly salted water to boil. Add the peppers and cook for 5 - 6 minutes. Drain and leave them upside down in a colander.
• Cook the potatoes in lightly salted, boiling water for 10 - 12 minutes until just tender. Drain, cool and peel, then cut into 1 cm / ½ inch dice.
• Put the onion, garlic, ginger, and green chillies in a food processor or blender with 60 ml / 4 tablespoons of the water and process to a puree.
• Heat 45 ml / 3 tablespoons of the vegetable oil in a large, deep frying pan and cook the aubergine, stirring occasionally, until it is evenly browned.
• Remove the aubergine from the pan using a slotted spoon and set aside.
• Add another 30 ml / 2 tablespoons of the vegetable oil to the pan, add the potatoes, and cook until lightly browned.
• Remove the potatoes from the pan and set aside.
• If necessary, add 15 ml / 1 tablespoon sunflower oil to the pan, and 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.
• Return the potatoes and aubergine to the pan, season with salt, pepper and 1 or 2 pinches of cayenne.
• Add the remaining water and 15 ml / 1 tablespoonn lemon juice and 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 for 30 - 35 minutes until they are cooked.
• Leave to cool a little, and then sprinkle with a more lemon juice.
• Garnish with the coriander and serve.