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Occasions
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Ingredients- 6 small green peppers, slit each into 4 sections and remove centers
- 1 cup gram flour (besan), sieved and lightly roasted
- 1 tsp chili powder
- 2 onions, finely chopped
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp jaggery
- 2 tbsp tamarind pulp
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- A pinch of asafoetida
- Coriander leaves for garnishing
Procedure- Soak green peppers in warm water for 15 minutes. Then drain off the water.
- Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.
- Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves.
- Mix well with a little water. Stuff green peppers with this mixture.
- Place these green peppers in a shallow vessel. Spread any remaining mixture on top.
- Pressure cook without weight for about 5 minutes or till tender.
- Grill in a hot oven till browned. Sprinkle rest of the coriander leaves.
- Serve with pulao rice or parathas.
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