Here is how I prepare Stuffed Mirchi, taste and nutrition in a bowl!
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
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 ;)
This is my contribution to Nupur's A-Z of Indian Vegetables, for the letter 'S'.