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Potato and Eggplant Stuffed Peppers Recipe

Potato and Eggplant Stuffed Peppers is a popular Indian Side Dish
Author :
 
On :
Friday, 21 April, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Cubanelle Peppers - 4
  • Potatoes - 3 (boiled and mashed)
  • Eggplant - 3 (small)
  • Onion - 1/4 cup (finely chopped)
  • Chilli Powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Chopped Coriander - 1 tsp
  • Salt to taste
  • Sugar - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Tamarind paste - 1/2 tsp
  • Hing - One pinch
  • Mustard Seeds - 1 tsp
  • How to Make Potato and Eggplant Stuffed Peppers:

    1. Cut tops off peppers, remove seeds, wash and soak.
    2. Boil potatoes and mash.
    3. Cut eggplant into small chunks, cook in a little water until soft.
    4. Cook mustard seeds in oil until they pop.
    5. Add onions and cook until soft.
    6. Mix the spices together with a little water to make paste.
    7. Add this to the boiled and mashed potatoes and mix well.
    8. Add to mustard seeds and onion.
    9. Add eggplant and mix together. (A little water can be added if needed.)
    10. Stuff peppers and bake in 350 degree F oven for about 10 - 15 minutes.




     

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