Ingredients

Stuffed peppers and potato

• 4 peppers
• 2 potatoes (medium)
• 0.5 cups of unsalted peanuts
• 0.5 cups of pawa
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 4 cloves of garlic
• 2 tablespoons of dhana jeera powder (heaped)
• 0.5 cups of fresh coriander
• 1 teaspoon of tumeric
• 1 tablespoon of lemon juice
• 1 teaspoon of garam masala
• 1 teaspoon of sunflower oil
• 1 teaspoon of chilli powder (heaped)

Sauce

• 3 tablespoons of sunflower oil
• 1 teaspoon of mustard seeds
• 1 pinch of hing
• 1 teaspoon of salt
• 1 teaspoon of turmeric
• 1 teaspoon of chilli powder
• 1 tin of tinned tomatoes
• 1 cup of water
• 1 teaspoon of sugar

Method

1. Par-boil the potatoes in steamer for 6 minutes, or until a knife goes through
2. Slit each potato in half lengthways
3. Cut the peppers around half way down (so they can fit inside the saucepan)
4. Place the pawa in a sieve and rinse with cold water for a couple of minutes
5. Blitz the peanuts and crush the garlic
6. Mix with your hands the peanuts with all the other stuffing mixture (pawa, salt, sugar, garlic, dhana jheera, fresh coriander, turmeric, lemon juice, garam masala, sunflower oil, chilli powder)
7. Taste the mixture, should be spicy, salty, and nutty
8. Place the peppers and potatoes in a large shallow pan which has a lid
9. Stuff the peppers and potatoes with the mixture, sprinkling any spare mixture over the top
10. Put a small amount of water in the pan, put the lid on, and steam for around 10 minutes
11. Meanwhile, make the sauce
12. Liquidise the tinned tomatoes
13. Heat the remaining oil in the pan and add the mustard seeds
14. When the seeds start popping, immediately add the hing and the tomatoes
15. Add the sugar, salt, turmeric, chilli powder and water and let it boil
16. Once the 10 minutes steaming the peppers and potatoes is up, pour the sauce over the top
17. Cook for around 7-8 minutes until potatoes and peppers are cooked
18. Garnish with coriander before serving
19. Enjoy!