This post on Indian Style Stuffed and Pan Fried Green Peppers has been sitting pretty in my draft folder for a while now. I’m not sure why I’ve missed it so far, but it’s a recipe that is worth sharing so here it is.
It was sometime last year (yes, that’s how long this post has been due) during my weekly trip to my market that I came across these little bell pepper like chillies at one of the stalls. They’re about 1/3rd the size of a largish bell pepper and look more like them than like chilies. I was seeing them for the first time and asked the stall owner what they were called. He told me that they were called “Jowari Mirch” which translates as Jowari chillies. Apparently they’re seasonal and a summertime crop, and grown in the neighbouring state of Karnataka where they’re usually stuffed and cooked.
I searched the net a lot and the closest thing I found to these chillies I had was these Thai Pumpkin chillies. If you can’t find these, you can do this with any very mild green pepper like bell peppers and this recipe tastes just as good. I must mention here that I discovered these unusual chillies turned out to have a reasonable amount of hidden fire in them, so I slit them on one side and cleaned out the seeds and everything inside rendering them harmless.
These Jowari chillies were a little more expensive than the regular variety of green bell peppers, so naturally I came home with some. Then came the task of figuring out how to cook them. I asked around, at home and on the net, and almost everyone who recognized these chillies told me they were meant to be stuffed.
Many of my friends and others whom I asked suggested fillings that they said was used to stuff and cook chillies similar to these and two of the suggestions appealed to me. This one from Anushruthi uses peanuts and this one from Sravanthi uses chickpea flour. This time chickpea flour won hands down over peanuts and I chose to adapt Sravanthi’s recipe.
Like I said earlier, you don’t have to necessarily use the variety of chillies/ peppers that I did. Any largish variety of chillies/ peppers that are mild will work just as well. You might need to increase the amounts given for the filling in this recipe if your chillies/ peppers are on the larger side.