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Friday, 2 June 2017

Stuffed Chili Pepper in Tomato Gravy


          Having any leftover dal / lentil curry? Then go ahead and dish out this wonderfully delicious stuffed chili 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 chapatti. You may also try with dosa, appam, uttapam or idiyappam for a fusion. So get going and check my step by step method with pictures to prepare it.








  • 5-6 chili peppers
  • leftover cooked dal (lentil curry), simmered till dry 
  • 2-3 tbsp. oil
  • 1 tsp. cumin seeds
  • pinch of asafoetida
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 2 tomatoes, pureed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. roasted coriander powder
  • coriander leaves to garnish








          Cut the top off the chili 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.

          Temper the same oil with cumin seeds and asafoetida. Saute for a few seconds. Add the onion and 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. Pour in the tomato puree and the rest of the dry spices.

          Mix everything well and saute till the oil separates. Add 1 cup water and bring it to a boil. Drop in the fried and stuffed chili peppers.

          Cover with a lid and simmer on a medium flame for 3-4 minutes till done. Garnish with coriander leaves and serve as a side dish with pulao, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapatti.




                Cut the top off the chili peppers and stuff with the reduced leftover dal. 




                            


                               Heat oil in a pan & saute the stuffed peppers till light brown. 
                               Drain & keep aside.



                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. 




                               Pour in the tomato puree 




                               and the rest of the dry spices.



                               Mix everything well and saute till the oil separates. 




                               Add 1 cup water and bring it to a boil. 




                Drop in the fried and stuffed chili peppers.  Cover with a lid and simmer on a
                medium flame for 3-4 minutes till done.




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












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