Ingredients

Ingredients For the green dip

• handful fresh coriander, chopped

• handful fresh mint, chopped

• ¼ tsp cumin seeds

• 1 green chilli, roughly chopped

• soured cream, to taste (about a cup)

• salt, to taste

For the red dip

• 3 tbsp vegetable oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• ½ x 400g/14oz tin chopped tomatoes

• ½ tsp chilli powder

• ½ tsp ground coriander

• 1 tbsp tamarind paste

• salt, to taste

• 1 tsp light muscovado sugar

For the stuffed peppers

• 2 large peppers (preferably red, yellow or orange), cut lengthways, seeds removed

• 1 medium Maris Piper potato

• 3 tbsp vegetable oil, for frying

• 1 medium onion, finely chopped

• 1 garlic clove, finely chopped

• ½ tsp ground cumin

• ¼ tsp ground cinnamon

• 1 tsp smoked paprika

• 150g/5oz closed cup mushrooms, finely chopped

• 1 tbsp tomato purée

• 1 handful grated mozzarella cheese

• salt, to taste

• 1 breakfast wheat biscuit (such as Weetabix)

• 1 tbsp chopped fresh chives, to garnish

For the potato bondas

• 4 medium-sized potatoes

• vegetable oil, for deep frying

• 1 tsp black mustard seeds

• ¼ tsp asafoetida

• 1 small piece ginger, grated

• 1-2 green chillies, finely chopped

• 1 onion, finely chopped

• ½ tsp ground turmeric

• 1 carrot, grated

• salt, to taste

• handful fresh coriander, finely chopped

• 1 lemon, juice only

• 3 tbsp plain flour, plus extra for dusting

• 3 tbsp gram flour

• 100ml/3½fl oz water

• 5 pieces white bread, made into breadcrumbs

For the salad

• 1 carrot, julienneed

• 1 large salad tomato, chopped

• 1 small iceberg lettuce, chopped

• 1 lemon, juice only

• dash olive oil

• salt and freshly ground black pepper

• 15 cherry tomatoes, chopped, to garnish

Description

There’s A Rather Surprising Secret Ingredient In This Stuffed Peppers Dish, Served With Indian-style Potato Croquettes And Two Dips.

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