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

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