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08 January 2013,21:55 by
D.Sumithra

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CURRIED STUFFED PEPPERS

Hot, spicy, and delicious, these fabulous peppers are often prepared for weddings in Hyderabad.
Serves :
6

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.

INGREDIENTS

  • 1 tablespoon sesame seeds
  • 1 tablespoon white poppy seeds
  • 1 teaspoon coriander seeds
  • 4 tablespoons desiccated (dry unsweetened shredded) coconut
  • ½ onion, sliced
  • 1 inch piece fresh root ginger, sliced
  • 4 garlic cloves, sliced handful of fresh coriander (cilantro)
  • 6 fresh green chillies
  • 4 tablespoons Cooking oil
  • 2 potatoes, boiled and coarsely mashed
  • Salt
  • 2 each green, red and yellow (bell) peppers
  • 2 tablespoons sesame oil
  • 1 teaspoon cumin seeds
  • 4 tablespoons tamarind juice

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