Sesame Seeds – 1 tblsp
White Poppy Seeds – 1 tblsp
Coriander Seeds – 1 tsp
Coconut – 4 tblsp, desiccated
Onion – 1/2, sliced
Fresh Root Ginger – 1 inch piece, sliced
Garlic – 4 cloves, sliced
Fresh Coriander – handful
Fresh Green Chillies – 6
Vegetable Oil – 4 tblsp
Potatoes – 2, boiled and coarsely mashed
Green Peppers – 2
Red Peppers – 2
Yellow Peppers – 2
Cumin Seeds – 1 tsp
Tamarind Juice – 4 tblsp
1. 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 a further 5 minutes. Cool and grind to a paste. Set aside.
2. Heat 2 tblsp 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.
3. 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.
4. Slit the remaining chillies and remove the seeds, if required. 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 the boil.
5. Place the peppers over the mixture, cover the pan and cook until the peppers are just tender.
6. Serve immediately.
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