Ingredients
- 500 grams potatoes (chopped coarsely)
- 1 tablespoon oil (vegetable oil)
- 1 garlic clove (crushed or minced)
- 1 brown onion (peeled and thinly sliced)
- 1/2 teaspoon yellow mustard seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- 400 grams chopped tomatoes
- 2 tablespoons sultanas
- 4 banana peppers (banana chillies were specified in the recipe 500 grams)
- 130 grams cucumbers (one lebanese cucumber, seeded and chopped finely)
- 3/4 cup Greek yogurt (200 grams)
- Chapatti flat bread (6 breads, warmed 280 grams)
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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Step 2: Boil, steam or microwave potatoes until tender and drain.
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Step 3: Using a fork, crush the potatoes roughly.
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Step 4: Heat oil in a large frying pan, cook garlic and onion, stirring until onion softens.
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Step 5: Add spices and cook stirring until fragrant.
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Step 6: Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas.
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Step 7: Make a lengthways 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 (a teaspoon can be good for this).
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Step 8: Divide potato filling among the chilli cavities.
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Step 9: Place chillies on oiled oven tray (baking sheet/tray), cover (loosely with alfoil or lid if tray has) and roast for 30 minutes; uncover and roast for a further 20 minutes.
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Step 10: While the chillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis.
We hope you enjoy this recipe!
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