8 Long Green Chillis
1/2 Cup Gram Flour (Besan)
2 Tbsp Oil
1 Tsp Cumin Seeds
1/2 Tsp Asafoetida (Hing)
1 Tsp Dry Mango Powder (Amchur)
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
1/4 Cup Coriander Leaves
Salt to taste
1 Tbsp Water
- Discard the stalk of the Green Chillis and wash them well.
- Slit each Chilli horizontally in the centre leaving the ends still intact and NOT into 2 separate pieces. You can check photos below.
- Remove the seeds and keep them aside.
- Now for the stuffing, heat oil in a wide pan.
- Splutter Cumin Seeds.
- Add Asafoetida and keep the flame to the lowest level.
- Add Gram Flour. Mix and stir continuously for 10 minutes until the flour loses its raw taste. The colour will change to light brown. Don’t let it burn.
- Once well cooked, add Turmeric Powder, Coriander Powder, Dry Mango Powder, Salt and chopped Coriander Leaves.
- With the back of the spatula, press & drag/slide the mixture, mix and incorporate everything. Cook for 4-5 minutes while continuously stirring. Switch off flame and let the stuffing cool down. The mixture should feel dry but crumbly.
- Now take the slit and deseeded Chillis and fill this mixture as much as you can. You can store the leftover stuffing in the freezer.
- In the same pan, heat some oil. Add these Chillis with the open side facing up.
- Sprinkle some water and immediately cover the pan with a lid and let this cook on a low flame for 3-5 minutes. You can check after 2 minutes and flip and cook the other side for another minute. They should look brown and slightly wilted. Depending on the size and type of Chillis, cooking time may vary. So keep checking every 2 minutes to ensure they don’t burn.
- Serve these hot Chillis as an additional side dish with Curd Rice or Dal Fry. I served this with Rajma Chawal and the combination was super!
- Also don’t forget to leave your comments below 🙂