Servings : 2 to 3 Persons
Ingredients:
2-3 long green chili pepper (4”-5” long)
For stuffing-
3 tbspn roasted peanut powder
2 tbspn fresh grated coconut
1 tbspn dry grated coconut
½ tspn coriander powder
½ tspn cumin powder
1 ½ tspn sugar
¼ tspn red chilly powder
½ tspn white sesame
3 tbspn chickpeas flour
1 tbspn coriander chopped.
Salt to taste
3 tbspn Oil to shallow fry
Method: 1. Cut Portion of stem and remove all seeds and all the inner part from chilies so that we can stuff related material. Use spoon or knife to remove seeds. Wash thoroughly.
2. For stuffing mixture, take all the ingredients in a bowl. Mix everything with your hand. Use ‘few drops’ of water to bind them. Taste the mixture and add salt and sugar as per taste.
3. Stuff this mixture in chilies. Make sure that it is stuffing till end. Push it with your fingers.
4. Heat oil in a thick bottomed deep pan. Shallow fry all chilies on medium heat. Cover pan with lid and let it cook for 3-4 minutes. Don’t cook them till they change colour. Turn sides of chilies in between.
5. Serve it with curd-rice or with roti.
Tip: If chilies are very long then cut them with knife after shallow frying and then serve.
Take all the ingredients according to the size of chilies.
2-3 long green chili pepper (4”-5” long)
For stuffing-
3 tbspn roasted peanut powder
2 tbspn fresh grated coconut
1 tbspn dry grated coconut
½ tspn coriander powder
½ tspn cumin powder
1 ½ tspn sugar
¼ tspn red chilly powder
½ tspn white sesame
3 tbspn chickpeas flour
1 tbspn coriander chopped.
Salt to taste
3 tbspn Oil to shallow fry
Method: 1. Cut Portion of stem and remove all seeds and all the inner part from chilies so that we can stuff related material. Use spoon or knife to remove seeds. Wash thoroughly.
2. For stuffing mixture, take all the ingredients in a bowl. Mix everything with your hand. Use ‘few drops’ of water to bind them. Taste the mixture and add salt and sugar as per taste.
3. Stuff this mixture in chilies. Make sure that it is stuffing till end. Push it with your fingers.
4. Heat oil in a thick bottomed deep pan. Shallow fry all chilies on medium heat. Cover pan with lid and let it cook for 3-4 minutes. Don’t cook them till they change colour. Turn sides of chilies in between.
5. Serve it with curd-rice or with roti.
Tip: If chilies are very long then cut them with knife after shallow frying and then serve.
Take all the ingredients according to the size of chilies.
No comments:
Post a Comment
Dear Readers,
Thanks for visiting 'ruchkarjevan'.
Your comments are valuable to me.
Please feel free to write me Personally at ruchkarjevan@gmail.com
तुमच्या प्रतिक्रिया नक्की कळ्वा!!!