Stuffed Chillies are a great way to spice up any Indian meal. It can be very spicy depending on the hotness of the chillies and there are several variations in the preparation.
| Preparation time: | 30 minutes |
| Servings: | Not Applicable |
| Difficulty: | Easy |
Ingredients
| Big green chillies | 100 gm |
| Salt | 1/2 tsp |
| Turmeric powder (haldi) | 1/2 tsp |
| Coriander (dhania) powder | 1/2 tsp |
| Garam Masala | 1/2 tsp |
| Fennel (saunf) powder | 1/2 tsp |
| Amchur (dried mango powder) | 1/2 tsp |
| Vegetable Oil | 2 tbsp |
Method
- Mix all dry ingredients and add a little oil. Mix again and keep aside.
- Wash and clean the chillies.
- Slit them in the middle lengthwise.
- Fill each chilli with the spice mixture.
- Heat the remaining oil in a non-stick pan and add the chillies.
- Roll them in the oil so that they are fully coated.
- Reduce the heat and cook them covered.
- Keep turning them every 3 minutes. It may be difficult to turn some of them but try to brown all the sides of chillies.
- Once they brown a little, turn off the heat and Stuffed Chillies are ready to eat.
- These are mostly eaten as a pickle. You can store them in refrigerator for a week.
- For a variation, replace dry mango powder with grated young mango.
Notes
- Some people even add roasted besan in the filling.
- If you like the flavor of the chillies but not the hotness, you can remove the seeds while slitting the chillies.
Summary
Recipe Name
Stuffed Chillies
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)