Chillies filled with potato masala

chillies filled with potato masala
1H 40M



1.Preheat oven to 180°C (160°C fan-forced).
2.Boil, steam or microwave potato until tender, drain. Using fork, crush potato roughly.
3.Heat oil in large frying pan, cook garlic and onion, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Add undrained tomatoes, cook, stirring, 5 minutes. Stir in potato and sultanas.
4.Make lengthways slit in each chilli, stopping 1cm from top and bottom, taking care not to cut all the way through, remove and discard seeds and membranes. Divide potato filling among chilli cavities. Place chillies on oiled oven tray, roast, covered, 30 minutes. Uncover, roast 20 minutes.
5.Make raita by combining cucumber and yogurt in small bowl. Serve chillies with raita and chapatis.

In Indian cooking terms, masala literally means ground or blended spices but, informally, has come to mean a “mix” or “mixture”; a masala can be whole or ground spices, a paste or powder, or a sauce-like curry incorporating solid elements. Banana chillies, also known as wax chillies or hungarian peppers, are almost as mild as capsicum, but have a distinctively sweet sharpness to their taste. Sold in varying degrees of ripeness, they can be found in pale olive green, yellow and red varieties at greengrocers everywhere. A popular unleavened Indian bread, similar in appearance to pitta only thinner, chapatis accompany saucy curries, often serving as cutlery to scoop up the food. They are available in the bread department of most supermarkets, delicatessens and Asian food stores.


Related stories