Chillies Filled With Potato Masala

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Posted for the asian forums eat your veggies december 2008/january 2009. taken from the australian women's weekly new asian cookbook. chillies served on their own could be considered vegan. times are estimated.

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Steps

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Preheat oven to 180c / 160c fan forced.

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Boil , steam or microwave potatoes until tender and drain.

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Using a fork , crush the potatoes roughly.

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Heat oil in a large frying pan , cook garlic and onion , stirring until onion softens.

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Add spices and cook stirring until fragrant.

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Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas.

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Make a lenghtway slit in each chilli , stopping 1cm from top and bottom , taking care not to cut all the way through , carefully remove and discard seeds and membranes.

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Divide potato filling among the chilli cavities.

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Place chillies on oiled oven tray , cover and roast for 30 minutes.

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Uncover and roast for a further 20 minutes.

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While the cillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis.

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Ingredients

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potatoes, vegetable oil, garlic clove, brown onion, yellow mustard seeds, garam masala, ground coriander, ground cumin, chili powder, ground turmeric, chopped tomatoes, sultanas, banana peppers, lebanese cucumbers, greek yogurt, chapati