Dum ki Bharwan Mirch
Equipment
- Oven
- Roasting Tray
- Pan
- Bowl
- Blender
- Food processor
- Heavy-based Pan
- Frying Pan
- Skillet
Ingredients
- 8 (Bell) peppers large
For the filling
- 400 g Potatoes (3 medium), unpeeled
- 1 teaspoon Cumin seeds
- 1 tablespoon Sesame seeds
- 50 g Peanuts 1/3 cup) roasted
- 1 teaspoon Black pepper coarsely ground, roasted
- 2 tablespoons Jaggery crumbled, or soft brown sugar
- 10-12 Mint leaves
- Vegetable oil for frying and greasing
- Salt
For the sauce
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric ground
- 4 teaspoons Ginger Paste
- 2 1/2 teaspoons Garlic Paste
- 4 tablespoons Tamarind Extract
- 1 teaspoon Cumin ground
- 5 tablespoons Groundnut (Peanut) oil
- Salt pinch of
For the spice paste for the sauce
- 4 tablespoons Peanuts roasted
- 2 tablespoons Coconut desiccated (dried flaked)
- 4 1/2 tablespoons Sesame seeds
- 250 g Onions (2 small)
For the tempering
- 1 tablespoon Groundnut (Peanut) oil
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- Fenugreek seeds pinch of
- 10 Curry leaves
Instructions
- Preheat the oven to 180’C / 350'F / Gas Mark 4 and grease a large roasting tray (pan).
- Cook the potatoes for the filling in a large pan of boiling water for about 20 minutes, or until soft. Drain and allow to cool, then peel off the skins, return the flesh to the pan, and mash. Set aside.
- Cut the tops off the peppers and reserve. Remove the core and discard, keeping the peppers whole.
- To make the filling, mix the cumin and sesame seeds with the peanuts and about 4 tablespoons of water together in a bowl, then transfer to a small blender or food processor and process to make a paste.
- Transfer to a clean bowl, add the roasted black pepper, jaggery or sugar, mint, and mashed potato and, mix well. Fill the peppers with the mixture, then arrange the stuffed peppers on the prepared roasting tray and cook in the oven for about 10 minutes.
- To make the spice paste for the sauce, put all the ingredients in a small blender or food processor and process to make a smooth paste, adding a little water if necessary. Set aside.
- To make the sauce, put the chilli powder and turmeric in a small bowl, add 2 tablespoons of water and stir together.
- Heat the remaining oil in a large, heavy-based pan over medium heat, add the ginger and garlic pastes and stir-fry for a few seconds, then add the chilli powder mixture and stir-fry for about 2-3 minutes.
- Add the spice paste and stir-fry for about 1-2 minutes, or until the oil separates out, adding a little water towards the end, if necessary, to ensure that the spice paste does not stick to the pan or burn. Add the tamarind extract and season with salt, then cook for about 4—5 minutes, stirring constantly.
- Now add 375ml / 13fl oz (1 1/2 cups) water, bring to a boil, then reduce the heat to low and simmer for 10 minutes, or until the mixture is a sauce consistency. Sprinkle over the ground cumin, stir and remove from the heat.
- Heat the oil for the tempering in a small frying pan (skillet) over medium heat, add the cumin, mustard, and fenugreek seeds and, stir-fry for about 1 minute, or until they start to splutter. Add the curry leaf and stir-fry for 1 minute, or until they are glazed, then pour the tempering over the sauce.
Nutrition
Serving: 4gSodium: 40mgCalcium: 235mgVitamin C: 268mgVitamin A: 1258IUSugar: 25gFiber: 13gPotassium: 1338mgCalories: 622kcalSaturated Fat: 7gFat: 40gProtein: 14gCarbohydrates: 60gIron: 6mg
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