13 December 2012,00:44 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
30 minutes

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.


  • 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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