Tips: Indian spices season the potato and aubergine stuffing in these colourful baked peppers. They are good with plain rice and a lentil dhal. Alternatively, serve them with a crisp green salad, Indian breads and a cucumber or mint and yogurt raita. Kalonji, or nigella as it is sometimes known, is a tiny black seed. It is widely used in Indian cookery, especially sprinkled over breads or in potato dishes, and is available from large supermarkets. it has a mild, slightly nutty flavour and is best toasted for a few seconds in a dry frying pan over a medium heat. This helps to bring out it's flavour.

Yield:6

1. Cut the tops off the red or yellow peppers then remove and discard the seeds. Cut a thin slice off the base of the peppers, if necessary, to make them stand upright.
   
   
2. Bring a large pan of lightly salted water to the boil. Add the peppers and cook for 5-6 minutes. Drain well and leave the peppers upside down in a colander to drain completely.
   
   
3. Cook the potatoes in large pan of lightly salted, boiling water for 10-12 minutes, until just tender. Drain, cool and peel, then cut into 1/2in dice.
   
   
4. Put the onion, garlic, ginger and green chillies in a food processor or blender with 4 tbsp of the water and process to a puree.
   
   
5. Heat 3 tbsp of the oil in a large, deep frying pan and cook the aubergine, stirring occasionally, until browned on all sides. Remove from the pan and set aside. Add another 2 tbsp of the oil to the pan and cook the potatoes until lightly browned.
   
   
6. Remove from the pan and set aside.
   
   
7. If necessary, add another 1 tbsp oil to the pan, then add the cumin and kalonji seeds. Cook briefly until they darken, then add the turmeric, coriander and ground cumin. Cook for 15 seconds.
   
   
8. Stir in the onion and garlic puree and cook, scraping the pan, until it begins to brown.
   
   
9. Return the potatoes and aubergines to the pan, season with salt, pepper and 1-2 pinches of cayenne. Add the remaining water and 1 tbsp lemon juice and then cook, stirring, until the liquid evaporates. Preheat the oven to 375`F.
   
   
10. Fill the peppers with the potato mixture and place on the lightly greased baking sheet. Brush the peppers with a little oil and bake for 30-35 minutes, until the peppers are cooked.
    
    
11. Leave to cool a little, then sprinkle with a little more lemon juice, garnish with the coriander and serve.