For the stuffing:
- 2 tablespoons Chickpea flour
- 2 tablespoons cumin powder (Jira powder)
- 2 tablespoons coriander powder (dhana powder)
- some Indian grocery stores may sell a bag of cumin and coriander powder (Dhana jiru) which is fine.
- 1 teaspoon salt
- 1 teaspoon chilly powder (you can increase this if you like hot and spicey food)
- 2 gloves of crushed garlic
- 1 teaspoon of crushed ginger (optional)
- 1 tablespoon brown sugar
- 2 tablespoons sesame seeds
- ½ cup of raw peanuts
- Sunflower oil about 4 or 5 tablespoons
- 1 teaspoon of mustard seeds
For the actual curry (all amounts are approximate and you can experiment with any vegetables you have in the fridge or freezer):
- 5 or 6 small potatoes (baby potatoes are preferable but any small ones are good.)
- 2 onions
- 4 or 5 chillies
- mixed frozen vegetables – can also use any fresh vegetables you have in the fridge.
- 2 fresh tomatoes
- 1 cup of crushed tomatoes or passata
- 2 tablespoons of lemon
- Fresh coriander for garnishing
Prepare the stuffing:
1. Roast the peanuts in the microwave for 2-3 minutes. Once cool rub the peanuts and remove the outer skin and grind them in a coffee grinder.
2. Mix the Chickpea flour, cumin and coriander powder, salt , chilly powder, crushed garlic, sesame seeds, ground peanuts and brown sugar in a saucepan. Add a couple of tablespoons of oil and stir the mixture.
3. Transfer the mixture to a microwave dish with a cover, and cook it for a minute, stir it and microwave it again for another minute. Stir and allow to cool. (Tip: you can make this stuffing in advance and store it in the fridge for a couple of days.)
5. In a microwave dish arrange the potatoes first, then onions and lastly the stuffed chilies.
6. In a separate saucepan, heat 2 to 3 tablespoons of oil. Add the mustard seeds to the oil and allow the seeds to finish popping. Add this oil to the top of your vegetables.
8. Very gently using a knife allow the tomatoes to cover all the vegetables. This is a fairly dry curry but if you wish to have a bit of gravy, add half a cup of water at this stage. Cook this for 5 more minutes.
9. Cooking in the microwave is quick and all the vegetables remain intact and whole. Your curry is ready to serve with Naan bread, rice, chappatis etc…