Stuffed spicy green chilies

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I come from a place where we eat spicy food. I can not have a meal without a green chili and I am always looking for recipes that use fresh green chilies. This is one of my favorite recipes. Those days when your subji just does not come out tasty or you need something to perk up your leftovers or you need an accompaniment to your curd rice, this stuffed mirchi comes to the rescue.

I make it with these thin thai chilies. In summer we get beautiful produce in the farmer’s market and this is one of the recipes that allows you to enjoy the fresh bounty.  These are somewhere between thai chilies and serrano, and they do pack a good amount of heat. This dish is somewhere between subji and pickle. If you are a chili/ spice lover and if you want to bring some heat to the table, this is a perfect dish for you. you will love them!

Stuffed Green chilies…spicy yet you can not stop eating it.

stuffed green chilies

Ingredients:

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Dry coconut- ½ cup
Coriander seeds- 2 tbsp
Methi seeds- 0.5 tsp
Mustard seeds- 1 tbsp
Turmeric powder- ½ tsp
Ginger-garlic paste( I grate it)-1 tsp combined
Lime juice to taste
Sugar – 1 tsp( to taste)
Salt

Method:

Dry roast  the first three ingredients coriander seeds, mustard seeds, methi seeds on a low flame. Make sure you add the methi seeds at the end so they dont burn. If the methi seeds are over roasted they will be very bitter.

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Dry roast coconut until golden brown, take it out on a plate and let it cool.

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Grind the roasted spices along with the coconut into a fine mix.

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Mix in the rest of the ingredients to the ground spices. Add Salt , sugar and lime juice  as per your taste.

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Wash and dry the green chilies. Make a slit and fill it up with the spice mixture.

 

 

 

 

 

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 If the chilies are spicy you will need these to balance the spiciness of the chilies. I always make extra masala since everyone loves the masala. I like to eat it with ‘curd rice’.

Add about a tsp oil( for 15-20 chillies) in a pan and heat till warm. Layer the chilies gently and cover with lid, cook on low flame. You do not want the chilies to burn , and they should cook. After 5-7 min turn them over gently with a pair of tongs. After another 3-4 min, add the extra masala and add a tsp of water. Cook for another 3-5 mins.

 

 

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