Serves 4 - 6
Prep time 20 mins
Cooking time 20 mins
Gluten Free, Dairy Free, Nut Free, Sugar Free, Vegetarian, Vegan
20 green chilli peppers (the ones that look like baby peppers)
Oil (2 tablespoons)
Curry leaves (20)
Handful of chopped fresh coriander
Cumin seeds (1 level teaspoon)
Mustard seeds (1 level teaspoon)
Cumin powder (1 level teaspoon)
Salt (½ teaspoon)
Turmeric (1 teaspoon)
Gram Flour (Besan, 5 heaped tablespoons)
Tomatoes (1 tin blended)
- Wash the chillies and dry. You will need to slice the chillies vertically down one side so you can deseed each one. Once you have done this leave them to the side.
- In a pan add the oil, once it is hot add the dry spice ingredients including the curry leaves and coriander. Stir continuously until the cumin and mustard seeds stop popping. The curry leaves and coriander should look green and crispy.
- Then add the gram flour stirring continuously so it does not burn. We are basically cooking the flour with the spices. Once the flour has gone a darker colour ( should take about 10 mins) you can take it off the heat.
- Now you need to stuff each chilli with the spiced flour. Do not over-fill the chilli as we want to be able to close it.
- Once this is done you need to grab a pan and add a little oil to it. Once it's hot add the chillies and stir very gently making sure the stuffing doesn't come out. Once the chillies have been tossed slightly in the oil and have started to cook, add the blended tomatoes. Stir well so the tomatoes cover the chillies and allow to simmer. Please note that you will need to stir this often as it will begin to stick as the stuffing mixes in with the tomatoes.
- Once the chillies are soft, it's done.
These are a great appetiser or accompaniment to a meal. We like them as a starter to get that chilli head-rush going.