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Stuffed Bhavnagri Chillies


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These delectable moong dal stuffed chillies can double up as elegant starters and also make a great side vegetable when served with dal and rice. Bhavnagri chillies are a large variety of mild green chillies. You can substitute these chillies with capsicum if you like!

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Serves 4 to 6.
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Ingredients


10 bhavanagari chillies, slit lengthwise and deseeded

For the stuffing
1/2 cup yellow moong dal (split yellow gram), soaked and boiled
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 cup chopped onions
2 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
2 tsp oil
salt to taste

For the tempering
1/2 tsp cumin seeds (jeera)
1 1/2 tsp oil

Method

    For the stuffing
    1. Heat the oil in a pan and add the cumin seeds and asafoetida.
    2. When the seeds crackle, add the onions, ginger-green chilli paste and turmeric powder and sauté.
    3. Add the moong dal and salt and mix well.
    4. Add some water and cook till the moong dal mixture is soft and leaves the sides of the pan. Add the coriander and mix well. Keep aside.

    How to proceed
    1. Fill the chillies with the stuffing mixture.
    2. Heat the oil in a non-stick pan and add the cumin seeds.
    3. When they crackle, add the chillies and sauté them over a slow flame, turning them gently till all sides are golden brown.
    4. Serve hot with dal and rice.
    RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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