Stuffed Chilli Pepper in Tomato Gravy

Name: Stuffed Chilli Pepper in Tomato Gravy
Cuisine: Indian
Ingredients: 5-6 chilli peppers; 1 bowl leftover cooked dal (lentil curry), simmered till dry; 2-3 tbsp oil; 1 tsp cumin seeds; pinch asafoetida; 1 onion, chopped; 1 sprig curry leaves; 1 tsp ginger-garlic paste; 2 tomatoes, pureed; to taste salt; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp roasted cumin powder; 1 tsp roasted coriander powder; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - Having any leftover dal / lentil curry? Then go ahead and dish out this wonderfully delicious stuffed chilli pepper in tomato gravy. Sure to say was delighted with the outcome. It can be relished as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapati. You may also try with dosa, appam, uttapam or idiyappam for a fusion.

Bethica Das @kitchen_flavours

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Ingredients

5-6chilli peppers
1 bowlleftover cooked dal (lentil curry), simmered till dry
2-3 tbspoil
1 tspcumin seeds
pinchasafoetida
1onion, chopped
1 sprigcurry leaves
1 tspginger-garlic paste
2tomatoes, pureed
to tastesalt
1/2 tspturmeric powder
1 tspred chilli powder
1/2 tsproasted cumin powder
1 tsproasted coriander powder
coriander leaves to garnish

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Steps

1

Cut the top off the chilli peppers and stuff with the reduced leftover dal. Heat oil in a pan and saute the stuffed peppers till light brown. Drain and keep aside.
2

Temper the same oil with cumin seeds & asafoetida. Saute for a few seconds. Add the onion & curry leaves. Stir fry till the onions turn light brown in colour. Now add the ginger-garlic paste and turmeric powder. Continue to saute till it is well fried.
3

Pour in the tomato puree and the rest of the dry spices. Mix everything well and saute till the oil separates.
4

Add 1 cup water and bring it to a boil. Drop in the fried and stuffed chilli peppers. Cover with a lid and simmer on a medium flame for 3-4 minutes till done.
5

Garnish with coriander leaves & serve as a side dish with pulao, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapatti.