Traffic Light Peppers


Three peppers of varying colours of your choice

One tablespoon cumin seeds

A thumb sized piece of fresh root ginger

1/2 teaspoon turmeric

1/2 teaspoon hing

Fresh coriander

1/2 salt

  1. You can make this one of two ways – you can roast the peppers or cook them in a non-stick wok.
  2. If you are using the oven, pre-heat it to 180C. De-seed the peppers and chop into squares, roughly an inch by an inch. Put the pepper chunks onto a baking tray and toss in a tablespoon of olive oil. Allow to roast for 20 minutes, by which time they should be soft with slightly blackened edges.
  3. If you’re not using the oven, chop the peppers and jump to step 4 to make the chaunk, then add the peppers and stir fry for fifteen to twenty minutes – they will soften and char.
  4. Heat a tablespoon of oil in a saucepan and add the cumin seeds, followed by the ginger once they become fragrant. Add the turmeric and hing, then the salt. Add a little more oil or a little bit of water if the spices start to stick while frying the peppers. Garnish with fresh coriander and a squeeze of lemon juice.