Potato Stuffed Green Chili Peppers

There is a special section in Indian Cuisine in the Northern India which is called “Tava Veg” which means assorted stuffed vegetables.The stuffed green chili is the latest addition to an already growing assortment of vegetables like Tomato,Eggplant,Red,Yellow and Green Peppers,Potato and Beetroot.These vegetables are cooked on a huge iron “Tava” or griddle and are slow-cooked till nicely roasted and soft.I am using only green chili peppers here.In Mumbai you get Bhavnagar Chilies the most and I assume this to be the same.These were given by a neighbor who was going on vacation and emptied her refrigerator.

Makes -5-6 Stuffed Chili Peppers
Preparation Time – 30 minutes

Ingredients

5-6 Green Chili Peppers
4-5 Boiled Potatoes
Salt to taste
1/2 tsp Turmeric Powder(Haldi)
1 tsp Coriander Powder
1/4 tsp Amchoor(Dry Mango Powder)
1/2 tsp red chili powder(optional)
2 tbsp oil
1 tsp Cumin Seeds(jeera)
1 tsp asafoetida

Method

Dry the Chilies in the sun or in open air for 3-4 hours to dry the moisture.Separate the green stalks from the Chilies.Slit each Chili from the tip to the base making sure not to cut through the Chili completely.

Take the boiled Potatoes in a bowl.Mix salt and all the dry spice powders into the potatoes excluding asafoetida and Cumin seeds.Mix well.Now take each Chili and stuff the potato mix tightly into each.Press the Chili to seal it.Prepare all Chilies similarly.

Heat oil in a Tava or Kadhai.Add the Cumin seeds and asafoetida here.Wit till cumin seeds turn brown.Lay each Chili cut side down on the Oil.Reduce to the lowest heat.Cover with a lid.Fry till the potato filling is cooked and a little crisp for say about 5-7 minutes.Turn over and fry the other side of the Chilies as well till they turn brown and cooked.I made one or two almost black on low heat for a “tava” taste.

Serve hot with chappatis,rotis,paranthas or with simple rice and dal.