Recipe: Laxmi Ganda & Jayshri Ganda

This is a tangy and spicy delight. Large sweet chillies are stuffed with a flour based mixture that is lavished with spices then fried. These are amazing!

Makes 4

1 small onion, chopped
¼ cup pea flour *
4 tbsp oil, divided
1½ tbsp brown sugar
1 tbsp peanuts, crushed
1 tbsp dessicated coconut
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
¼ tsp turmeric powder
2 tbsp water
4 (15-20cm) large sweet chillies

* Substitute: semolina

Prep Time 10 minutes | Cook Time 12 minutes

In a small bowl, combine onion, pea flour, two tablespoons of oil, sugar, peanuts, coconut, coriander, cumin, salt and turmeric. Add water and stir into a paste.

Wash chillies and slice lengthways on one side, ensuring not to cut right through. Remove any seeds and fill with paste.

In a large frypan, heat remaining two tablespoons of oil on a low heat. Add chillies and cover. Cook for 8 minutes, turn over chillies and cook for further 5 minutes or until cooked through. Serve hot or cold on their own or with a main meal.

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