Khatti Mithi Bharwa Mirch (Sweet and Tangy Stuffed Peppers)

Ingredients

• 8 large green chilies (bhavnagari or similar) (slit lengthwise and deseeded)
• 0.5 cup besan (gram flour) (roasted)
• 0.25 tsp turmeric powder
• 0.5 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp amchur (dry mango powder)
• 1 tsp fennel seeds (saunf) (coarsely ground)
• 1 tsp jaggery powder
• salt (to taste)
• 2 tbsp oil (divided, for stuffing and cooking)

Steps

1. 1

   Prepare the peppers by making a slit lengthwise and carefully removing the seeds to reduce heat.

2. 2

   In a bowl, combine the roasted besan, turmeric, red chili powder, coriander powder, amchur, ground fennel seeds, jaggery, salt, and 1 tablespoon of oil. Mix well until it forms a crumbly stuffing mixture.

3. 3

   Stuff each chili generously with the prepared besan mixture.

4. 4

   Heat the remaining tablespoon of oil in a pan over medium heat.

5. 5

   Place the stuffed chilies in the pan and cook, turning occasionally, until the skins are blistered and tender, about 10-12 minutes.

6. 6

   Remove from heat and serve warm with dal, rice, or roti.

Notes

Store in an airtight container in the refrigerator for up to 1 week. If the peppers are too spicy, ensure you remove all the seeds and membranes before stuffing.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• stuffed
• Indian
• spicy