Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
This, Stuffed Banana peppers / Gutti mirapakaya, recipe is not something I learnt from my Mom or somewhere else, but its my own makeover recipe. It truly turned out extremely tasty that we felt like having more than one serving.
Health Benefits of ‘Stuffed Banana Peppers / Gutti Mirapakaya’:
Banana Peppers are a good source of Vitamin A, B-6, C , fiber, folate and very low calories. All these nutrients are very important for healthy heart and reduce the risk of cancer (info from internet).
This, Stuffed Banana peppers / Gutti mirapakaya, is of course a Vegan & Gluten free recipe, yet it has protein rich stuffing as we are using ground nuts & sesame seeds.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Curry Collection⇒ Curry / Koora / Stir Fry
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Weight Loss recipes collection⇒ Weight Loss Food / Low Carb Recipes
- Bajji Mirchi / Banana Peppers Gravy Curry (Instant Pot, Stove Top)
- Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora
- Stuffed Bitter Gourd / Karela / Kakarakaya Ulli Karam Koora (Air Fryer, Stove Top)
- Banana Peppers / Bajji Mirchi – 5
- Salt – as per taste
- Peanuts / Palleelu – 2 tablespoons
- Sesame Seeds / Nuvvulu / Til – 2 tablespoons
- Cumin / Jeera – 1 tablespoons
- Turmeric powder – ¼ teaspoon
- Besan / Chickpea Flour – 2 tablespoons
- Coriander Leaves – a handful
- Water – as required
- Cooking Oil – 3 tablespoons
- Peanuts / Palleelu
- Sesame Seeds / Nuvvulu / Til
- Besan / Chickpea Flour
Step wise pics Procedure for ‘Stuffed Banana Peppers / Gutti Mirapakaya’:
- Put a medium size pan on stovetop under medium flame.
- Add the Peanuts/Palleelu, SesameSeeds/Nuvvulu and Jeera/CuminSeeds to the pan.
- Dry roast until you get a pleasant aroma.
- Switch the flame off and let them cool completely.
- In the meanwhile, take the Banana Peppers / Mirchi wash with running water and dry them with a kitchen towel.
- Slit them length wise and make an opening to insert the stuffing.
- Wash the coriander and chop it finely.
- Take the roasted items into a spice blender / mixer and make into fine powder.
- Transfer this into a separate bowl, along with the salt, besan/chickpea flour and half of chopped coriander leaves.
- Add enough water and make it into a thick paste.
- Using a tiny spoon fill all the peppers/mirchi with this spice powder mix.
- Put the same pan on stovetop under medium flame, add the oil and let it heat.
- Place each of the peppers gently onto the pan and close it with lid.
- After 5-7 mins, open the lid and turn each pepper to the other side.
- Close the pan with lid, and let it cook this side for more 5 mins.
- Check if they are properly cooked and then switch the flame off.
- Garnish with chopped coriander leaves and serve. Done!!
- Try not to remove the stalk from the peppers.
- Just slit the peppers length wise, but be careful not to cut them, just make an opening to insert the stuffing.
- I did not add any extra spice for the stuffing, as the peppers itself are hot enough.
- Adjust the salt and spice as per your taste.
- You can make the powder for stuffing, in advance and then use it whenever needed.
- These Stuffed banana peppers / gutti mirapakaya seem to be spicy but they aren’t.
- We had these as a side with steamed rice along with a spoonful of ghee/butter.
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