of palette widened, i started taking a liking towards those fritters.And i never knew of any other use for those chilies until i married. Neither did i know that these chilies are from Bhavnagar.
This is the peak season for these chilies and i couldnt resist picking them up from the vegetable vendor.But i knew i dint want to make them fritters. And then i was reminded of this delicious stuffed chilies that my stand in cook once made. I immediately set about to make it and i must say, we relished it totally. Licked our fingers and plates clean is more like the term.
Prep Time: Under 20 mins
Cook Time: Under 45 mins
( This recipe is made using chickpea flour too. But since we are not fans of chickpea flour, i made this using moong dal and i must say, it turned out to be a healthier and tastier version too.)
What You Need?
Bhavnagari mirch 6
Oil 2 tbsp
For The Stuffing:
Moong dal 1/4 c
Onion 1 medium chopped finely
Green chilies 2 minced finely
Ginger grated 2 tsp
Turmeric powder 1/4 tsp
Oil 2 tsp
Coriander leaves 2 tbsp
Salt to taste
How To Make It?
Pressure cook the dal with turmeric powder. until soft. For 3 whistles.
Once done, drain the dal in a colander and let it cool down.
In the meanwhile, remove the stalks of the chilies and make a vertical slit on each chili.
Heat a pan with oil.
Add the onions and saute till pink.
Now, add grated ginger and green chilies.
Add the cooked dal and combine well.
Now cook this mixture on a medium low flame until the mixture thickens and leaves the side.
Once done let it cool completely.
Now, take about 2 tbsp of the stuffing and stuff the chilies gently with this.
Heat another pan with oil.
Add the stuffed chilies and cook till blistered and lightly browned on all sides. Takes about 5 mins.
Remove from heat gently and drain on a kitchen towel.
Serve hot with rotis or any flatbread of your choice.