Mirchi Ka Salen

8 – 10 Hungarian Peppers – Long Peppers
4 Red Potatoes
2 Onions
1 Tomato
2 Handfuls Pudina – Mint
1 tsp Tamarind paste
1 tsp Jaggery or Brown Sugar
Coriander
For Masala
½ cup Groundnuts
2 tsp Sesame seeds
2 tsp Coriander Seeds – Dhania
4 -5 Elachi
4 -5 Cloves
1” Cinnamon stick
1 tsp Jeera
3 – 4 Red Chilies – Optional
4 tsp Grated Coconut

Take 2 tsp of oil in a skillet and fry all the above items till nicely done. Dry grind to a smooth powder.Keep aside.

Boil Potatoes in the micro oven with salt, peel and mash them using a masher. Add chopped coriander and mix it well. Keep aside.

Cut Peppers on one side length wise on one side and scoop out the seeds using a fork. Spray PAM in a skillet and roast the peppers on all side on medium/low flame using PAM as required. Remove and let cool. Also cut Jalapeno length wise and roast them by the side in the skillet. Can use these for garnishing later.

Stuff the mashed potatoes in the grilled peppers. Be careful and handle gently. Set aside.

Chop onions and tomato and into small pieces.

Take 4 tsp of oil in a skillet and add onions, when they turn translucent add ginger-garlic paste and mint leaves and fry for a few minutes. Then add tomato and fry till nicely done. Then add the ground masala and mix well. Add a tsp of tamarind paste, turmeric, salt, jaggery and 2 cups of water and bring it to boil. Add chopped coriander and mix well.

Add stuffed peppers and cook in medium flame for 8 – 10 minutes, add water if masala is thickening. Garnish with the roasted jalapenos and serve with Basmati rice or as a side dish with roti/chapatti or nan.