Friday, February 14, 2014

Madras Potato Stuffed Chilies

Poblano peppers are a good size for stuffing and provide a moderate heat level. Banana or green bell peppers will create a milder dish.

Potato-stuffed spicy peppers with broccoli, eggplant puree and dal.

Here we go. Simmer 4 poblano peppers (or green bell, banana, long hot, Italian frying etc) in water, covered, for about 5 minutes or until just barely soft. We make a long slit in the peppers to facilitate faster, even cooking. Drain and seed peppers. Pat dry and sprinkle insides of peppers with salt. Now fill with a Madras-style potato curry, mashing a bit. Essentially the classic samosa stuffing and our recipe can be found here (bottom of post). Roast
 in a lightly oiled casserole dish, uncovered for about 20 minutes at 350 degrees F. Serve with chutney or yogurt to moisten.
  

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