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stuffed long chillies bharwan mirch
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| There are many kinds of chillies and Kenya (or long) chillies were made for stuffing. These are thick, long and very bright green. They hold their shape well. Some can be very hot while others are quite mild. This dish is for those who like a bit of heat as it is quite a case of Russian Roulette here! For a milder version, try small green peppers instead. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes | |
| 8 | long Kenyan chillies |
| 2 tablespoons | sunflower oil |
| Large pinch | asafoetida |
| 2 cloves | garlic, minced |
| 4 tablespoons | chickpea flour |
| 2 tablespoons | cumin powder |
| 2 tablespoons | lemon juice |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | chilli powder |
| Salt | |
| 1 teaspoon | cumin seeds |
1 Slit the chillies lengthways and carefully remove and discard all the seeds.
2 Heat 1 tablespoon of the oil in a pan and add the asafoetida and garlic, then add the chickpea flour, cumin powder, lemon juice, turmeric powder, chilli powder and salt, and add a little water to make a thick paste. Cook for a couple of minutes then smear this paste on the inside of each chilli.
3 Heat the remaining oil in a flat, non-stick saucepan until it is hot and add the cumin seeds. When they darken, arrange the chillies in the pan slit-side up.
4 Cover the pan, lower the heat and cook until the chillies are soft and slightly charred on the underside. Serve hot with rotis (page 32).
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