Description
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.
Ingredients
- Potatoes
- Vegetable Oil
- Garlic Clove
- Brown Onion
- Yellow Mustard Seeds
- Garam Masala
- Ground Coriander
- Ground Cumin
- Chili Powder
- Ground Turmeric
- Chopped Tomatoes
- Sultanas
- Banana Peppers
- Lebanese Cucumbers
- Greek Yogurt
- Chapati
Instructions
- 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
- Divide potato filling among the chilli cavities
- Place chillies on oiled oven tray, cover 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