Vegetable stuffing

Stolen from Kaush N. Bhatia's "Vegetarian Indian Cookbook" p. 114

4 onions - grated
1 medium potato boiled & mashed
2 green chillies - minced
1/2" ginger - minced
2 tsps coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp mango powder
1 tbsp mint
1 tbps coriander
pinch asafoetida

Heat some oil & toss the asafoetida.
Add the onion and fry to light brown.
Stir in the mashed potato and everything but the leaves & fry for 2-3 mins.
Add the leaves and stir in.

This a general stuffing and it was pretty spicy and I only added 1/4 tsp of chilli powder !

I ate the last stuffed pepper 8 hours later and it was much nicer.


Things to stuff

The book suggests 300g okra, 300g tomatoes, 300g capsicum, 300g cucumber, 300g white gourds, 300g potatoes, 300g brinjals and bitter gourds (with an extra bit).

I'll fill this in as I do them :

Capsisum :
Take the tops off, empty out, fill with stuffing.
She says fry but I put them in a high oven for half an hour until the skins started to blacken. Best eaten a few hours later, I reckon.