Recipe by I'mPat
Posted for the Asian Forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Women's Weekly New Asian cookbook. Chillies served on their own could be considered vegan. Times are estimated.
- 500 g potatoes (chopped coarsely)
- 14.79 ml vegetable oil
- 1 garlic clove (crushed or minced)
- 1 brown onion (peeled and thinly sliced)
- 2.46 ml yellow mustard seeds
- 4.92 ml garam masala
- 4.92 ml ground coriander
- 2.46 ml ground cumin
- 2.46 ml chili powder
- 1.23 ml ground turmeric
- 400 g chopped tomatoes
- 29.58 ml sultanas
- 4 banana peppers (banana chillies were specified in the recipe 500 grams)
- 130 g lebanese cucumbers (seeded and chopped finely)
- 177.44 ml Greek yogurt (200 grams)
- 6 chapati (warmed 280 grams)
Directions See How It's Made
- Preheat oven to 180C/160C fan forced.
- Boil, steam or microwave potatoes until tender and drain.
- Using a fork, crush the potatoes roughly.
- Heat oil in a large frying pan, cook garlic and onion, stirring until onion softens.
- Add spices and cook stirring until fragrant.
- Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas.
- Make a lenghtway slit in each chilli, stopping 1cm from top and bottom, taking care not to cut all the way through, carefully remove and discard seeds and membranes (a teaspoon can be good for this).
- Divide potato filling among the chilli cavities.
- Place chillies on oiled oven tray (baking sheet/tray), cover (loosely with alfoil or lid if tray has) and roast for 30 minutes; uncover and roast for a further 20 minutes.
- While the cillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis.