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1
Dry-roast the peanuts in a small frying pan for a minute and pour into a spice grinder.
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2
Add the sesame and cumin seeds to the pan and dry-roast gently until the sesame is golden.
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3
Pour into the spice grinder with the coconut and grind to a powder; dont worry about any chunks.
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4
Heat 4 tbsp of the oil in a pan and add the onions; saute until golden.
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5
Meanwhile, with a stick blender, blend the ginger and garlic with a little water until smooth.
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6
Separately, blend the tomatoes until smooth.
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7
Add the ginger and garlic to the onions and saute until the garlic colours.
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8
Add the tomatoes, ground spices and salt.
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9
Bring to a boil and cook for 1015 minutes, until the masala releases oil back into the pan.
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10
Brown this paste, over a highish heat, for three to four minutes, then stir in the ground nut mixture.
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11
Add 400ml of water, return to a boil and simmer for eight minutes.
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12
Add most of the tamarind, then adjust the seasoning and tamarind.
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13
It should be a slightly chunky, creamy curry, neither watery nor too thick.
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14
For the stuffing, heat 1 tbsp of the remaining oil in a large non-stick frying pan.
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15
Add the onion and cook until soft, add the turmeric and, after a beat, the potato, cumin and salt to taste; cook for two minutes.
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16
Add the lemon juice, mix, adjust the seasoning and place in a bowl to cool.
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17
Give it a good mash if it is lumpy.
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18
Wipe the pan.
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19
Slit the peppers lengthways so you can just open them, then stuff them.
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20
Do not overstuff.
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21
Cook the peppers in two batches: in 1 tbsp of the remaining oil for each batch, add half the mustard seeds and reduce the heat.
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22
Once the popping dies down, add half the curry leaves and peppers.
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23
Stir for 20 seconds and season lightly.
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24
Add a splash of hot water, cover and steam for 10 minutes or until the peppers are soft; they will have lightly charred in places.
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25
Shake gently every so often.
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26
Keep warm while you repeat with the next batch.
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27
Place the peppers on warmed plates.
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28
Spoon the sauce over and sprinkle with coconut, or peanuts and chopped coriander.
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29
Serve hot.
