Oats-Stuffed Mirchi/Green Chili Curry – Guest Post by Poojita of PK's Kitchen Equations

I have been following Poojita’s blog at PK’s Kitchen Equations for a few months now and am always tempted by the delicious recipes that she posts. Many are traditional recipes but many more have innovative twist in taste by Poojita.

When Poojita contacted me on FB yesterday asking if she could do a Guest Post for me, I said but of course and thought I would get a guest post in a week or two. I was very pleasantly surprised when Poojita mailed me a recipe almost immediately.

Given her promptness, I think it is only fair that I post the recipe immediately as well. 🙂

So here goes!

Serves: 2
Preparation Time: 20 mins
Cooking Time: 20 mins

Ingredients:

1. Bajji Mirchi/Banana Peppers/Jalapenos/large green chili – 6 (slit them and remove seeds)
2. Onion – 1 big, (very finely chopped)
3. Tomato – 2 big, roughly chopped (blend into fine paste)
4. Green chili – 1 (very finely chopped)
5. Thick curd/yogurt – ¼ cup
6. Ginger-garlic paste – 1 tbsp
7. Garam masala powder – 1 tsp
8. Coriander powder – 1 tbsp
9. Cumin powder – 1 tsp
10. Turmeric powder – ½ tsp
11. Red chili powder – ½ tsp
12. Cumin seeds – 1 tbsp
13. Cloves – 2 or 3
14. Cinnamon – small piece
15. Salt – to taste
16. Oil – 3 tbsp

For oats stuffing:

1. Regular unflavored oats – ½ cup
2. Corn kernels – 2 tbsp (cooked)
3. Onion – 1 small (very finely chopped)
4. Coriander leaves – 1 tbsp (very finely chopped)
5. Curd/buttermilk – 2 tbsp approximately.
6. Salt – to taste
7. Cumin powder – 1 tsp
8. Amchur/dry mango powder – ½ tsp
9. Green chili – 1 (very finely chopped)

Procedure for oats stuffing:

1. Dry roast the oats until it turns slightly golden brown in color. Remove from heat and transfer to a mixing bowl.
2. Into this, add all the remaining ingredients mentioned under ‘for oats stuffing’ and give a good mix.
3. If the stuffing is too dry, add more curd. The stuffing should hold together when you make a ball out of it. Set aside.

 Procedure for curry:

1. Stuff the prepared oats filling in each of the deseeded mirchi/chili.
2. Heat oil in a skillet/pan and add the stuffed chilies. Sprinkle salt on the chilies. Cover and cook till they turn golden brown on all sides and the skin becomes soft. Remove from heat and transfer onto a plate.
3. Into the same pan, add more oil and once hot, add the cloves, cinnamon and cumin seeds.
4. Once they fry, add the onions, finely chopped green chili and ginger-garlic paste. Fry till the onions turn slightly golden brown in color.
5. Add the turmeric powder, red chili powder, coriander and cumin powders. Fry for a minute.
6. Add the pureed tomato, salt and fry for another 2 minutes till it leaves oil on the sides.
7. Add the curd, garam masala powder, ½ cup water and stuffed mirchi/chili. Cover and cook for a good 5 minutes.
8. Sprinkle some coriander leaves, remove from heat and serve hot with roti/rice.

 Note:

1. Add a pinch of sugar to the gravy if you find it too tangy.
2. This goes well with even biryani or pulao.
3. Instead of onion-tomato gravy, you can also use any other gravy of your choice.