Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
One by one slit your green chillies down the middle using a sharp knife. Remove most of the seeds with a teaspoon or your thumb. Then stuff the chillies with the prepared stuffing. In the same frying pan add more oil and heat on low flame.
Stuffed Chillies
One by one slit your green chillies down the middle using a sharp knife. Remove most of the seeds with a teaspoon or your thumb. Then stuff the chillies with the prepared stuffing. In the same frying pan add more oil and heat on low flame.
Ingredients
- 8-10 big and long green chillies(not hot)
- 1/2 Cup gram flour
- 1/4 Cup oil(for binding)
- 1/4 Teaspoon(tsp) cumin/coriander powder
- 1/4 Teaspoon(tsp) turmeric
- 1 Teaspoon(tsp) salt
- 1/2 Teaspoon(tsp) mustard seeds
- 1/2 Teaspoon(tsp) fenugreek seeds
- 1 Teaspoon(tsp) red chilli powder
- 4 Tablespoon(tbsp) oil
- 1/2 Teaspoon(tsp) cumin seeds
- 1 Teaspoon(tsp) lemon juice
- 1 Teaspoon(tsp) sugar
- 1/2 Teaspoon(tsp) garlic paste
Instructions
- Slit the green chillies lengthwise; do not split
- Sieve gram flour, add salt, chilli powder, cumin/coriander powder, garlic paste, lemon juice, sugar, turmeric, 1/4 cup water and bind with oil
- The mixture should be slightly runny so that it can be spooned into the chillies
- Stuff chilies with this mixture
- Heat 4 tbsp oil in a frying pan. When hot, put in fenugreek seeds. After a few seconds add the mustard and cumin seeds. When these pop, put in the stuffed chillies and reduce to very low heat heat
- Turn them occasionally ensuring that they do not turn brown
- Chilies are ready to serve when the skin has turned soft
- Place chillies on the serving plate, drain away excess oil from the frying pan and sprinkle all the cooked seeds on the chilies together with a little salt
