Ingredients:
- Big Green Chillies 7-8
- Chickpea flour/Besan 1/2 bowl
- Nigella seeds 1/2 tsp
- Fenugreek seeds 1/2 tsp
- Fennel seeds 1 tsp
- Yellow mustard seeds 1/2 tsp
- Coriander powder 1/2 tsp
- Red chilli powder 1/2 tsp ( optional)
- Turmeric powder 1 tsp
- Salt as per taste
- A pinch of asafoetida
- Dry mango powder 1 tbsp
- Mustard oil 2 tbsp
- Lemon juice 1 tbsp
Method:
- Clean and wipe chillies.
- Slit chilies lengthwise carefully so that the other end remains intact and deseed them.
- Dry roast chick pea flour till it leaves raw smell and turns little red in colour.
- Add nigella seeds, fenugreek seeds, fennel seeds, mustard seeds, coriander powder, red chilly powder, salt and asafoetida, dry mango powder to this flour and roast for 1-2 mins.
- Switch off the flame and let it cool.
- Stuff chillies with this mixture.
- Heat oil in a wok,when the oil is hot enough put stuffed chillies one by one.
- Lower the heat and give a gentle stir so that the oil is coated on all sides of chillies.
- Cook on low flame without covering and stirring occasionally till the chillies get tender.
- Add lemon juice and chillies are ready to serve
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