by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 9942 times
A fiery combination of green chillies, which are a rich source of vitamin c, and calcium-rich jeera.
- Slit the green chillies and keep aside.
- Dry roast the cumin seeds, peppercorns and carom seeds together in a non-stick pan till it leaves a nice aroma. Remove from the flame and keep aside to cool.
- Powder all the roasted ingredients finely in a blender.
- Add the dry ginger powder, jaggery, lemon juice and salt and mix well.
- Divide the masala into 10 equal portions and keep aside.
- Stuff each chilli with one portion of the prepared masala and keep aside to marinate for at least an hour.
- Heat the oil in a non-stick pan, add the stuffed green chillies and sauté for 30 seconds.
- Serve as an accompaniment with rice ‘n’ carrot appas.
Nutrient values per tbsp
|Energy|| 24 kcal.|
|Protein|| 0.6 gm.|
|Carbohydrates|| 3.8 gm.|
|Fat|| 0.7 gm.|
|Sodium|| 32.6 mg.|
|Fibre|| 0.4 gm.|
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