Instructions: Cut the tops off the pepper and pull out the central core from each, keeping the shells intact. Shake out any remaining seeds. Cut a thin slice off the base of the peppers, if necessary, to make them stand upright.

Bring a large pan of lightly salted water to the boil. Add the peppers and cook for 5-6 minutes. Lift out and drain them upside down in a colander.

Bring the water in the pan back to the boil, add the potatoes and cook for 10-12 minutes, until just tender. Drain thoroughly, put on one side to cool, then cut into 1/2 inch dice.

Put the green chillies, onion, garlic and ginger in a food processor or blender with 4 tb of the water and process to a puree.

Preheat the oven to 375F degrees.

Heat 3 tb of the oil in a large deep frying pan and cool the eggplant, stirring occasionally, until browned on all sides. Remove from the pan and set aside. Add another 2 tb of the oil to the pan and saute the potatoes until lightly browned.Remove from the pan and set aside.

If necessary, add another 1 tb oil to the pan, then add the cumin and kalonji seeds. Fry briefly until the seeds darken, then add the turmeric, coriander and ground cumin. Cook for 15 seconds. Stir in the chilli puree and fry, scraping the pan with a spatula, until the mixture begins to brown. Do not let it burn.

Return the potatoes and eggplant to the pan, and season with salt, pepper and 2 pinches cayenne. Pour in the remaining measured water and 1 tb lemon juice. Cook, stirring, until the liquid evaporates.

Place the peppers on a baking tray and fill with the potato mixture. Brush the pepper skins with a little oil and bake for 30-35 minutes, until cooked. Allow to cool a little, then sprinkle with a little more lemon juice, garnish with the coriander and serve.

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