Potatoes Stuffed with Cottage Cheese

Ingredients:
Potatoes 4
Cottage cheese 1 cup
Tomato puree 2 tsp
Ground Cumin 1/2 tsp
Ground coriander 1/2 tsp
Chili powder 1/2 tsp
Oil 1 tbsp
Curry Leaves 3
Onion Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste

Method:
Pre heat oven to 180C. Wash potatoes and dry well. Make a slit in the middle of the potatoes and dry well, then prick with a fork a few times and wrap in a foil. Bake in a oven for 1 hour until tender. Put the cottage cheese in a heat proof dish.
In a bowl mix the tomato puree, ground cumin, ground coriander, chili powder and salt.
Heat oil in a pan add the curry leaves, onion seeds and mustard seeds. Fry till fragrant then add the tomato mixture and turn the heat lower, now add water and mix well and cook for a further minute. Pour over the cottage cheese and mix well. Check to see if potatoes are tender by inserting a knife through it. Press gently to open a slit part of the potatoes and fill with spicy cottage cheese mixture. Serve over bed of mixed green along with the lemon wedge and garnish with fresh coriander.