Wednesday, March 24, 2010

Puffy Chillies


Don’t panic with the word ‘chilly’…. It tastes good….
IngredientsSmall Fat Green chillies / Long Green Chillies (Used for Bajji)
Fried Gram Dhal
Onion
Salt
Procedure
  1. Slit green chillies at the center. Remove the seeds from inside and keep it aside.
  2. Grind fried gram dhal, onion, salt, half of chilli seeds into a powder or paste form.
  3. Stuff the grind masala into the chillies and seal it by pressing hard.
  4. In a deep bottom vessel, add little oil, season with mustard and jeera.
  5. Place the stuffed chillies in the vessel add little oil. See that oil is coated for all chillies.
  6. Close with a lid and cook in very low flame.
  7. Keep stirring in between so that they are not burnt.
  8. Continue the stirring process till all chillies changes its colour and it is cooked.
  9. Relish with ghee rice or curd rice.
Note:
  • Do not split chillies into two while slitting.
  • Alter the quantity of chilli seeds added based on your taste

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