Veggies Magic

Potato stuffing:

• Pressure-cook or boil the potatoes in water, until tender.
• Remove the skins, mash them to smooth paste.
• In a pan, heat a teaspoon of oil, do the tadka (toast mustard seeds, cumin, grated ginger and curry leaves).
• Saute finely chopped pieces of onion, green chillies and fresh peas.
• Add the mashed potato.
• Stir in salt, turmeric and one teaspoon of garam masala and mix them all well.
• Cook covered on medium-low heat for about 10 to 15 minutes - That’s our potato stuffing for bell peppers.

Bell Peppers:

Small sized capsicums are perfect for this curry.

• Cut the tops off. Remove the seeds and membranes inside and make a hollow.
• Fill them up with potato curry to the top.
• In a big iron skillet, heat about 1 tablespoon of oil. Place the stuffed bell peppers neatly in a circle and cook them covered on medium heat for about 15 to 20 minutes.
• Turn them to sides in-between so that they could get brown evenly on all sides. (You could also cook these stuffed bell peppers in oven - baking and broiling at 375 F until they are soft and tender to touch.)

Peanut-Sesame Sauce:

• Toast peanuts and sesame seeds to golden color. Take them in a grinder, add cloves and pieces of cinnamon, chilli powder or red chillies and salt and a tablespoon of tamarind juice and powdered jaggery .
• Grind them to smooth paste.
• Heat a teaspoon of peanut oil in a big pan.
• Add the peanut-sesame sauce and about a half cup to one cup of water and mix well.
• Simmer on medium heat for about 10 minutes. Have a taste and adjust salt, sweet and sour levels to your liking.
• Add the stuffed capsicums to the thickened sauce.
• Cook for another 10 minutes on medium heat, covered.
• Serve with rice or with chapatis.