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Indian Style Stuffed & Pan Fried Green Peppers
Small green peppers stuffed with a sweet, salty and slightly sweet mix of chickpea flour and Indian spices and then pan fried till done.
Servings Prep Time
4serving 45minutes
Cook Time
30minutes
Servings Prep Time
4serving 45minutes
Cook Time
30minutes
Ingredients
For the filling:
Instructions
  1. Start off by preparing the chillies/ peppers. Wash and dry them and then, using a short bladed sharp knife, remove the stem and the seeds. It’s a good idea to keep the hole on the top of the chillies/ peppers on the smaller side and try to keep them whole otherwise. If you’re using a long variety of chilli/ pepper, then keep the stems intact but make a lengthwise slit and remove the seeds without breaking the chillies. If there’s any filling left over keep aside.
  2. Now prepare the filling. Put all the ingredients for the filling in a bowl and mix them well together with a fork, or the tips of your fingers. Gently, put this filling into the prepared chillies/ peppers and then keep them aside.
  3. Then heat the oil in a frying pan and turn down the heat to medium. Then add the mustard seeds. When they splutter, add the cumin seeds and the black gram lentils. Stir for a minute or so until the lentils start turning golden in colour (don’t let them brown) and add the curry leaves. Add any left over filling to the pan and stir a couple of times.
  4. Gently place the filled chillies/ peppers in the frying pan with their tops facing upwards. Turn down the heat to low, cover the pan and let them cook turning them gently so that they cook evenly without the filling coming out. You can sprinkle a handful of water after about 10 minutes if you feel it is necessary.
  5. Once they’re done, gently transfer them to a serving dish and serve as a side with rice or chapatis.