Stuffed Mirchi/Pepper

Stuffed Mirchi/Pepper is one tasty dish that I turn to when I need to whip up something fiery real quick! This works best with the long Mirchi/peppers available widely and the stuffing is made of easily available pantry ingredients!

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Here is how I prepare Stuffed Mirchi, taste and nutrition in a bowl!

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5 long green peppers
4 tbsp besan/chickpea flour
salt, turmeric powder, red chili powder, coriander powder, ajwain, sugar, lemon juice
1 tsp kanda lasun masala ( this is a potent maharashtrian masala which gives a fiery tang to the dish, can be substituted with garam masala)
1 tbsp oil, mustard seeds, sesame seeds, asafoetida, curry leaves
Garnish: grated coconut & chopped coriander leaves
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1. Wash the peppers, make a slit in the pepper without cutting in half, remove seeds and fibre and wash again. This reduces some the heat from the peppers, else they will be too hot to handle for a few. Sprinkle some lemon juice drops onto the insides of the peppers.

2. For the stuffing, mix together besan, salt, sugar, turmeric powder, red chili powder, coriander powder, kanda lasun masala/garam masala, lemon juice and ajwain.
3. Stuff the mix into the peppers uniformly and then cut into two pieces to fit in the steamer.


4. Steam cook for 12 minutes. If you do not have a steamer, you can cook it in the pressure cooker without the whistle.
5. Heat oil, add mustard seeds, sesame seeds, asafoetida & curry leaves, splutter. Add the steamed peppers and saute for a few minutes till it crisps a bit. This dish can be served without the tempering/tadka for those who want to avoid oil altogether, tastes good this way too.
6. Garnish with grated coconut and chopped coriander leaves and enjoy steaming hot Stuffed Mirchi with your meal!

This is a much loved dish at my home and with my friends as well, it is quick to make and packs a punch ;)

Peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains, thus pairing it with chapati and dals makes it a complete meal.

Peppers are a much loved vegetable in India and are used during the tempering for most savory dishes, for making pickle & chutney, making chili powder and also as a stuffing vehicle amongst others. The ever popular mirchi pakoda/bhajji is another way of savoring the pepper. The fiery pepper is also used to ward off the 'evil eye' and one can see the pepper and lemon combination hanging by huge trucks. It is one revered delicacy and it's incomprehensible to imagine a savory dish without it!

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This is my contribution to Nupur's A-Z of Indian Vegetables, for the letter 'S'.

Enjoy.....