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 out the step by step pictorial recipe 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 sauté 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 & stuff with the reduced leftover dal. 

                            

                     Heat oil & sauté stuffed peppers till light brown. Drain & keep aside.

                Temper the same oil with cumin seeds & asafoetida. Add onion & curry leaves.
                Stir fry till onions turn light brown in colour.

                               Now add ginger-garlic paste 

                               and turmeric powder. Continue to sauté till it is well fried. 

                               Pour in tomato puree 

                               and the rest of the dry spices.

                               Mix everything well & sauté till oil separates. 

                               Add 1 cup water & bring to a boil. 

                          Add fried & stuffed chili peppers. Cover with a lid & 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.