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Prep 35 mins
Cook 20 mins
Adapted from a south Indian recipe, these aromatic, potato-stuffed red peppers can be accompanied by dhal, salad and puff parathas for a light vegetarian meal.
- 4 medium red bell peppers
- 1 1⁄2 lbs potatoes
- 2 green chilies, chopped, and seeded if desired
- 1 inch fresh ginger, peeled and finely chopped
- 1⁄2 teaspoon turmeric powder
- 2 tablespoons grated fresh coconut or 2 tablespoons unsweetened desiccated coconut
- 1 lemon, juice of
- 4 teaspoons butter (optional) or 4 teaspoons ghee (optional)
- extra vegetable oil
- 1 bunch cilantro, finely chopped
- 2 teaspoons coconut oil or 2 teaspoons vegetable oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon split Urad Dal (uncooked)
- 1 teaspoon channa dal (uncooked, or use toor dal or yellow split peas)
- 1 red chili pepper, chopped, and seeded if desired
- 1⁄2 teaspoon asafetida powder
- 8 fresh curry leaves
- Heat oven to 400 degrees Fahrenheit.
- Slice the top off each bell pepper, remove the seeds and ribs and set aside.
- Peel and boil potatoes, then mash and set aside.
- Heat oil in a heavy saucepan, and add mustard seeds, cumin seeds, split urad dal, channa dal, chopped chili, asafoetida powder and curry leaves.
- Stir-fry until the mustard seeds splutter, then add the chopped green chiles and ginger and saute for a few seconds longer.
- Now add the mashed potato, salt to taste, tumeric and grated coconut, and mix thoroughly.
- Cook 1 minute, stirring, until thoroughly blended.
- Remove from heat, add the lemon juice and mix.
- Cut a thin slice off the bottom of each bell pepper so that it stands upright.
- Spoon the potato mixture into the red peppers, and top each with a teaspoon of butter or ghee if desired.
- Rub the outside of the red peppers with vegetable oil.
- Place peppers on a baking tray and bake in the oven for 20 to 25 minutes or until just tender and golden-tinged.
- Serve hot, garnished with cilantro.