Roasted Red Bell Peppers Stuffed With Potato Poriyal

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 medium red bell peppers
• 1 1/2 lbs potatoes
• salt
• 2 green chilies, chopped, and seeded if desired
• 1 inch fresh ginger, peeled and finely chopped
• 1/2 teaspoon turmeric powder
• 2 tablespoons grated fresh coconut or 2 tablespoons unsweetened desiccated coconut
• 1 lemon, juice of
• 4 teaspoons butter (optional) or 4 teaspoons ghee (optional)
• extra vegetable oil
• 1 bunch cilantro, finely chopped
• 2 teaspoons coconut oil or 2 teaspoons vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seed
• 1 teaspoon split urad dal (uncooked)
• 1 teaspoon channa dal (uncooked, or use toor dal or yellow split peas)
• 1 red chili pepper, chopped, and seeded if desired
• 1/2 teaspoon asafetida powder
• 8 fresh curry leaves

Recipe

• 1 heat oven to 400 degrees fahrenheit.
• 2 slice the top off each bell pepper, remove the seeds and ribs and set aside.
• 3 peel and boil potatoes, then mash and set aside.
• 4 heat oil in a heavy saucepan, and add mustard seeds, cumin seeds, split urad dal, channa dal, chopped chili, asafoetida powder and curry leaves.
• 5 stir-fry until the mustard seeds splutter, then add the chopped green chiles and ginger and saute for a few seconds longer.
• 6 now add the mashed potato, salt to taste, tumeric and grated coconut, and mix thoroughly.
• 7 cook 1 minute, stirring, until thoroughly blended.
• 8 remove from heat, add the lemon juice and mix.
• 9 cut a thin slice off the bottom of each bell pepper so that it stands upright.
• 10 spoon the potato mixture into the red peppers, and top each with a teaspoon of butter or ghee if desired.
• 11 rub the outside of the red peppers with vegetable oil.
• 12 place peppers on a baking tray and bake in the oven for 20 to 25 minutes or until just tender and golden-tinged.
• 13 serve hot, garnished with cilantro.