Recipe Cooked, Photographed and Written by Praveena
Prep Time:5 mins Cooking Time:10 mins Cuisine:Indian
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 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.
This is a ofcourse Vegan & Glutenfree 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 which I mentioned at the end.
My Curry Collection⇒ Curry / Koora / Stir Fry
- 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
- 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 peppers 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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