Ingredients
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
Method
·
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.
·
Serve hot or at room temperature.
This recipe is just one of many found in my book Devnaa's India: Delicious Vegetarian Cooking & Street Food available at devnaa.com and Amazon
Roopa
www.devnaa.com
This recipe is just one of many found in my book Devnaa's India: Delicious Vegetarian Cooking & Street Food available at devnaa.com and Amazon
Roopa
www.devnaa.com
