Fry

Chetna Makan's Stuffed Chili Curry

February  4, 2021
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Photo by Chetna Makan
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

Watch This Recipe
Chetna Makan's Stuffed Chili Curry
  • Prep time 35 minutes
  • Cook time 30 minutes
  • Serves 4 to 6 as a side dish
Ingredients
  • 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
In This Recipe
Directions
  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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