Chetna Makan's Stuffed Chili Curry

February  4, 2021
0 Ratings
Photo by Chetna Makan
  • Prep time 35 minutes
  • Cook time 30 minutes
  • Serves 4 to 6 as a side dish
Author Notes

You might be aware that chili peppers are used a lot in Indian cooking, both powdered and fresh (whatever size and shape they come in). Often, they are stuffed and fried and enjoyed with lentils and rice or part of a bigger feast. This stuffed chili curry is a treat in itself—use the chili of your choice, whether it is very hot, mild, or not spicy at all, and serve with some dal, rice (and definitely some yogurt to cool the burn). —Chetna Makan

Test Kitchen Notes

Padron peppers are a great variety to use here—like shishitos (another pepper you can stuff for this curry) they're a mix of hot-but-tolerable and mild. For the heat-seekers among us: feel free to crank this recipe all the way to 11. Handle the chilis carefully once they're transferred to the curry to keep the stuffing inside. —Jess Kapadia

What You'll Need
Watch This Recipe
Chetna Makan's Stuffed Chili Curry
  • 120 grams gram flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon amchur (mango powder)
  • 1 tablespoon desiccated coconut
  • 1 cup water
  • 10-15 green chili peppers
  • 3 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 1 onion, finely chopped
  • 1 teaspoon garlic paste
  • 2 tablespoons tomato purée
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1 cup water
  • 1/2 teaspoon sugar
  1. Dry roast the gram flour in a pan for 2 minutes on low heat until lightly golden. Transfer it to a bowl, and combine it with all the spices for the stuffing.
  2. Slowly add the water to it, and mix until you have a thick batter. You might not need all the water, so add little at a time.
  3. Slit the chilis down the center—avoiding cutting all the way through—to make a pocket inside each one, and remove the seeds (see video for technique). Stuff each with the gram flour mix.
  4. Heat 2 tbsp oil in a pan over medium heat, and cook the stuffed chilis until golden and softened. Remove them to a plate, and set aside.
  5. Using the same pan, heat 1 tbsp oil, add the mustard seeds, and let them pop. Add the onions, and cook on medium-low heat until golden (about 8-10 minutes), then add the garlic and tomato purée and cook for another 2-3 minutes.
  6. Add the sugar and water, and bring to a boil.
  7. Add the chilis, and gently stir together. Cover, reduce the heat, and cook on low heat for 5 minutes.
  8. Serve warm with steamed basmati rice or fresh chapatis (and keep some yogurt handy).

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1 Review

Darian May 2, 2023
This was a delicious meatless meal, and pretty easy once I got the hang of stuffing the peppers. I found the video helpful to ensure I had the right consistency for the filling and was not too concerned about it spilling out. I used shishitos for flavor preference and ease of availability. I do not have a lot of practice with Indian flavors and techniques so I was pretty happy with how successfully it turned out. I did have to make a trip to the Indian grocery for amchur and black mustard seeds, but it was well worth it. I'm sure I will find new ways to use these ingredients in my kitchen moving forward. I served over rice with yogurt on the side (delicious, but not really needed as my shishitos were not very spicy...this time).