During the lazy days of summer and the rainy days of monsoon one thing that always accompanies the main course in my home are these healthy sumptuous stuffed green chili peppers. Full of goodness of Calcium, Vitamin A, Vitamin C, Folate 0r Folic acid, capsaicin, antioxidants , Iron, Vitamin B5-6 and other useful vitamins & minerals these fiery little green chili peppers make a tasty bite with almost anything. The spices add to the benefits as well as to the taste.
As my parents came from two different cultures we always had a perfect blend of food from Maharashtra / Konkan and Uttar Pradesh. All of us love experimenting with various cuisines, ingredients and spice combinations.
This is my mother’s recipe for stuffed green chili pepper perfected in our kitchen. Summer is incomplete without the fresh green coriander mint chutney & stuffed green chilies and their variations.
So here are the Ingredients :
200 gms. – fat green chili peppers
1/4 teaspoon – mustard seeds
1 heaped teaspoon – Saunf (fennel seeds)
3 heaped teaspoon – coriander powder
1 teaspoon – haldi ( turmeric powder)
1 teaspoon – amchur powder (dry mango powder)
1/4 teaspoon – kalaunji ( onion seeds)
Salt to taste and a teaspoon of oil to shallow fry the chilies.
A pinch of red chili powder if you want to add more fire to it.
The Filling :
Powder the fennel seeds and onion seeds coarsely.
In a shallow bowl mix all these ingredients. Use only half of the powdered fennel seeds.
Make a hollow in the mixture and pour the refined oil (I sometimes use olive oil) in it.
Thoroughly mix and make a crumbly mixture using your fingers.
Cover and keep aside.
The Fat Green Chilies :
Pick chilies which are light green and not bruised at any place. Try to choose all chilies of similar size.
Wash them clean and place them on a cloth to air dry. Wipe them with a clean cloth after a while.
Slit each chili lengthwise in the center. You can either cut the stem or leave it. Remove the seeds or let them be as I do.
Now it is time to fill the stuffing. Make sure you don’t over fill it.
Heat a little oil in a shallow wok (kadhai) and when it is hot lower the flame and add a little mustard seeds and hing (asafoetida)
Immediately add the stuffed chilies and stir so that the fennel seeds don’t burn.
Turn them over a couple of times and cover over low flame.
The spicy tasty lite bite will be ready in five minutes.
Remove from heat and take the stuffed chillies out in a dish. Sprinkle some fennel seed powder as garnish.
Serve as an accompaniment with Parathas, rice, poories or roties.
1. Instead of kalaunji and amchur add 1 teaspoon of thick tamarind pulp + 1 teaspoon of fine sugar.
2. Do not add Kalounji instead add lightly roasted besan (gram flour) in the final mixture. You may add a sprinkle of buttermilk too in this mixture.
3. You can vary ingredients but make sure not to brown the chilies and keep the oil to a minimum. For stuffing you can use potatoes, mashrooms, cottage cheese, mince meat or any other thing you can dream of but this tangy spicy pickle bite will always stay at the top most favorite.
Spice it up and enjoy your meal.