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