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Prep time
35 minutes
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Cook time
30 minutes
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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
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Chetna Makan's Stuffed Chili Curry
Ingredients
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120 grams
gram flour
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1/2 teaspoon
salt
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1/2 teaspoon
ground turmeric
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2 teaspoons
ground coriander
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1 teaspoon
amchur (mango powder)
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1 tablespoon
desiccated coconut
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1 cup
water
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10-15
green chili peppers
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3 tablespoons
sunflower oil
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1 teaspoon
black mustard seeds
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1
onion, finely chopped
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1 teaspoon
garlic paste
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2 tablespoons
tomato purée
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1/2 teaspoon
salt
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1/2 teaspoon
ground turmeric
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1/2 teaspoon
garam masala
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1 cup
water
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1/2 teaspoon
sugar
Directions
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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.
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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.
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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.
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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.
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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.
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Add the sugar and water, and bring to a boil.
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Add the chilis, and gently stir together. Cover, reduce the heat, and cook on low heat for 5 minutes.
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Serve warm with steamed basmati rice or fresh chapatis (and keep some yogurt handy).
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