For this recipe, we used the stuffing for baby eggplants from Chandra Padmanabhan’s Dakshin. (See that recipe HERE). Our addition: boiled potatoes and crushed peanuts. The peppers used here are of the Anaheim variety (and look like Bhavnagri chillies in India).
Flickr Creative Commons.
For 10-12 Anaheim peppers, about 6 inches long:
Soak a walnut-sized ball of tamarind in 1/4 cup warm water and extract the pulp.
Boil and mash potatoes – total 1.5 cups mashed.
Roast and coarsely crush 3 tablespoons peanuts.
Slit the peppers vertically, keeping the stalks intact, and remove the seeds. Put them in a microwave safe dish, add a teaspoon of water, cover and steam on HIGH for 2 to 2.5 minutes, until they soften just a bit.
For the Stuffing
1/2 cup dry or fresh grated coconut – dry roast it until brown
Fry in one tsp oil – 1 tablespoon coriander seeds, 3/4 tablespoon urad dal, 3/4 tablespoon chana dal, 1 tsp cumin seeds, 1/4 tsp asafoetida (hing), 10 dry red chillies. Saute for 2-3 minutes.
Let it cool and grind it to a fine paste with coconut, some salt, 1/4 tsp turmeric and the tamarind pulp.
Heat 2 tsps oil in a heavy-bottomed wide pan. Add 1 tsp each urad dal and chana dal, after 10 seconds add 1 tsp each cumin and mustard seeds and 1 broken red chilli. When the mustard seeds pop, add 6-8 curry leaves, the stuffing, mashed potatoes and peanuts. Stir, take it off the flame, and cool a bit. Check for salt and heat level. Add a teaspoon or two of lime juice if you wish.
Fill the peppers carefully with about 2 tablespoons stuffing each.
Roast in a cast iron pan or on a grill until slightly charred on both sides.
Serve with rotis or rice and kadhi.
Sending this to Nandita @ Saffron Trail for Jihva for Chillies. The event was created by Indira of Mahanandi.
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