This is one Rajasthani recipe loved by all. No prizes for guessing the star of this recipe. It's besan (gramflour) which tastes great in any form.
Ingredients:
Big light green chillies : 8-10
Oil: 2 tbsp
Asafoetida: a pinch
Mustard: 1 tsp
For the stuffing:
Gram flour(besan): 1 cup
Coriander powder: 1 tbsp
Red chilly powder: 1tsp
Turmeric powder: 1 tsp
Dry mango powder/ Dry amla powder: 1 tsp
Fennel seeds: 1tsp
Salt: 2 tsp
Sugar: 1 tsp
Oil: 1 tbsp
Way to go:
1. Wash chillies and pat them dry. Slit vertically at the middle and shake out seeds. (Seeds are what make chillies hot so if you love it spicy, retain them)
2. Mix all ingredients and stuff chillies.
3. Heat oil in a non-stick pan. When hot enough, add asafoetida and mustard seeds. Let the mustard seeds crackle.
4. Add stuffed chillies. Cover the pan and cook on low flame. Keep turning every 3-4 minutes so that they get cooked evenly.
5. If you have stuffing mix leftover after filling all the chillies, add it to the pan just 5 minutes before turning off the flame. It will give extra masala which is always welcome.
6. Enjoy with hot phulkas or parathas.
Tips:
1. Another way to prepare the stuffing is by roasting gramflour in oil. Ingredients remain the same. That turns out to be great too.
2. Some people tie each chilly with a string so that the stuffing doesn't come out! The string is removed once the chillies are cooked.
3. These stuffed chillies can easily be stored in refrigerator for 4-5 days.
4. You can stuff chillies with a mix of potatoes too. I will soon upload the recipe.
Ingredients:
Big light green chillies : 8-10
Oil: 2 tbsp
Asafoetida: a pinch
Mustard: 1 tsp
For the stuffing:
Gram flour(besan): 1 cup
Coriander powder: 1 tbsp
Red chilly powder: 1tsp
Turmeric powder: 1 tsp
Dry mango powder/ Dry amla powder: 1 tsp
Fennel seeds: 1tsp
Salt: 2 tsp
Sugar: 1 tsp
Oil: 1 tbsp
Way to go:
1. Wash chillies and pat them dry. Slit vertically at the middle and shake out seeds. (Seeds are what make chillies hot so if you love it spicy, retain them)
2. Mix all ingredients and stuff chillies.
3. Heat oil in a non-stick pan. When hot enough, add asafoetida and mustard seeds. Let the mustard seeds crackle.
4. Add stuffed chillies. Cover the pan and cook on low flame. Keep turning every 3-4 minutes so that they get cooked evenly.
5. If you have stuffing mix leftover after filling all the chillies, add it to the pan just 5 minutes before turning off the flame. It will give extra masala which is always welcome.
6. Enjoy with hot phulkas or parathas.
Tips:
1. Another way to prepare the stuffing is by roasting gramflour in oil. Ingredients remain the same. That turns out to be great too.
2. Some people tie each chilly with a string so that the stuffing doesn't come out! The string is removed once the chillies are cooked.
3. These stuffed chillies can easily be stored in refrigerator for 4-5 days.
4. You can stuff chillies with a mix of potatoes too. I will soon upload the recipe.
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