* ½ Onion, sliced
* 2 Green Chillies
* 2 tbsp Sesame Oil
* 1 tsp Cumin seeds
* 4 Green Chillies, slit
* Fresh Ginger, sliced
* 4 Garlic pods, sliced
* 4 tbsp Vegetable Oil
* 1 tbsp Sesame seeds
* 1 tsp Coriander seeds
* 4 tbsp Tamarind juice
* Salt according to taste
* Fresh Coriander leaves
* 4 tbsp desicated Coconut
* 1 tbsp White Poppy seeds
* 2 Potatoes, boiled & coarsely mashed
* 2 each, Green, Red & Yellow Peppers
Method:
1. In a frying pan, dry-fry the sesame, pepper and coriander seeds, then add the desicated (shredded) coconut and continue to roast until the coconut turns golden brown.
2. Add the onion, ginger, garlic, coriander and chillies and roast for a further 5 minutes. Cool and grind to a paste using a pestle and mortar or food processor. Put aside.
3. Heat 2 tbsp of the vegetable oil in a frying pan and fry the ground paste for 4-5 minutes. Add the potatoes and salt and stir well until the spices have blended evenly into the potatoes.
4. Trim the bases of the peppers so they stand, then slice off the tops and reserve. Remove the seeds and any white pids. Fill the peppers with equal amounts of the potato mixture and replace the tops.
5. Heat the sesame oil and remaining vegetable oil in a frying pan and fry the cumin seeds and the slit green chillies.
6. When the chillies turn white, add the tamarind juice and bring to the boil. Place the peppers over the mixture, cover the pan and cook until the peppers are nearly done.
