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Stuffed Green Frying Peppers
(Simla Mirch)
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| What You Need: |
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3 medium-sized boiling-type potatoes (about 1 pound), scrubbed but not peeled
6 tablespoons ghee
8 Italian-type green frying peppers, each about 4 to 5 inches long (do not substitute green bell peppers)
2 tablespoons scraped, finely chopped fresh ginger root
1 teaspoon finely chopped garlic
1 teaspoon fennel seeds
1 teaspoon salt
¼ cup finely chopped fresh coriander (cilantro)
1 teaspoon turmeric
1 teaspoon garam masala
¼ teaspoon ground hot red pepper
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| How To Cook: |
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1. Drop the potatoes into enough boiling water to cover them completely and boil them briskly, uncovered, until tender enough to be mashed. Drain the potatoes, peel them, and mash them to a smooth puree. Meanwhile preheat the oven to 375°F. With a pastry brush, spread 2 tablespoons of the ghee over the bottom and sides of an 8-inch-square shallow baking-and-serving dish.
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2. Wash the peppers under cold running water and pat them dry with paper towels. One at a time lay the peppers on their sides and, with a small, sharp knife, remove the stem and about ¼-inch of the surrounding flesh from each pepper. Set the lids aside. Taking care not to break the skin, gently scoop out all the seeds from inside the peppers with a small spoon.
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3. In a heavy 8- to 10-inch skillet, heat the remaining 4 tablespoons of ghee over high heat until a drop of water flicked into it splutters instantly. Reduce the heat to low, add the ginger, garlic, fennel and salt, and stir for 2 or 3 minutes, until the garlic is a delicate golden color.
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4. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the mashed potatoes, coriander, turmeric, garam masala and red pepper, and fry until most of the liquid in the pan evaporates and the mixture is
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5. Taste for seasoning. Spoon the potato mixture into the peppers carefully so as not to break them. Replace the pepper lids on the stuffed peppers and lay them side by side in the baking dish. Bake in the middle of the oven for 20 minutes, then
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6. Serve at once, directly from the baking dish.
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