150 g green poblano or anaheim peppers
75 ml sunflower oil
50 g gram flour
2 tsp coriander & cumin powder
Salt to taste
½ tsp turmeric
1 tbsp sesame seeds
2 tbsp desiccated coconut
3 tbsp ground peanuts
Juice of half a lemon
1 tbsp jaggery OR sugar
Large pinch of finely chopped fresh coriander
1 tbsp sunflower oil
1 tsp mustard seeds
· Wash the peppers thoroughly, drain, and leave aside to dry while you prepare the stuffing.
· Heat the oil in a frying pan placed over a medium heat. Stir the gram flour into the hot oil.
· Allow the gram flour to cook for about 2 minutes before stirring in the salt, coriander & cumin powder, and turmeric.
· Cook for a further 30 seconds before adding the sesame seeds, desiccated coconut, and ground peanuts. Mix well.
· Stir in the lemon, jaggery, and coriander leaves; turn off the heat, and leave aside to cool.
· Prepare the peppers for stuffing by making an incision down the length of each one.
· Use a teaspoon to scoop out the seeds of the peppers, without forcing the incision to open too much.
· When the stuffing has cooled, use your fingers to stuff a small amount into each pepper – do not over-fill or they will burst when they cook. Add just enough to keep the incision open by approximately 3 mm.
· Heat the oil in a wide frying pan placed over a medium-high temperature.
· When the oil is hot, add the mustard seeds and when these begin to sizzle carefully add the peppers. Fry for a few seconds on each side until blistered and charred in places.