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
- You can make this one of two ways – you can roast the peppers or cook them in a non-stick wok.
- 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.
- 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.
- 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.