Green chillies are loaded with antioxidants and they speed up one’s metabolism. It is also loaded with Vitamin C, which is necessary for healthy skin and eyes. Green chilly balances blood sugar levels and keeps the body temperature cool and also aids in digestion. Uffff…..the list is long, do you still need any reason to eat them. And the fact that they make the boring vegetables more interesting and drool worthy is another reason to dig upon them. Here are these two different ways to stuff green chillies….
Dry coconut and peanut masala– In a bowl take half a cup coarsely powdered peanut and 3/4th cup grated dry coconut. To this add salt, turmeric powder, coriander powder, garm masala and jeera powder. If you like the flavor of garlic then you can also add a tsp of garlic paste to this mixture. To add a tangy flavor to this stuffing you can either add dry mango powder or use a pulp of tamarind and jaggery to add a sweet and sour taste to the dish. Mix everything nicely, now if you have skipped the tamarind pulp in this recipe, then the ready stuffing can get a little runny while you fill it in the chilies. So sprinkle a few drops of water to bind everything nicely and simply stuff all the chilies. Shallow fry them in 2-3 tbsp oil and they will taste like heaven.
Besan masala mirch– In a pan heat oil and add hing, jeera powder, turmeric powder, coriander powder, fennel seeds powder, little bit of red chilli powder and besan. Now roast the besan and the masala’s untill besan is cooked nicely. Once done switch off the flame and sprinkle few drops of water over the mix to make it little sticky. Add salt and grated dry coconut to this mix and stuff the chilies nicely. Saute them in 2-3 tbsp oil until cooked. Using coconut is totally optional in this recipe which you can skip.
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