Stuffed Peppers (Bharwan Mirchi)

Today's recipe is a mouth watering yummy recipe, which can be eaten as a side-dish, a farsan (snack) for dinner or lunch.  It is something which would not take a long time if you have all the ingredients ready n most important the chillies.  There are times when we just don't feel like cooking something elaborate, so at such times these stuffed peppers really come in handy.  All you need to do is make them, and have it with a simple cooked rice and curry or dal(lentils).  So getting to the recipe, here's what we need.

Serves: 3
Preparation time: 15 minutes
Cooking time: 15-20 minutes

INGREDIENTS:

Green peppers (Long variety)	6 nos
Oil	2 tbsp

For Filling:

Chickpea flour (besan)	3/4 cup
Coriander powder	1 tsp
Cumin powder	1 tsp
Turmeric powder	1/2 tsp
Chilli powder	1 tsp
Dry mango powder	1 tsp
Salt	1 tsp

METHOD:

1.       Wash the green chillies and dry them on a kitchen towel.  Slit them only on one side, so that the other sides are still intact.  (we don't want the filling to pop out).

2.       In a pan, add the chickpea flour and dry roast it on low flame stirring all the time (till the raw smell goes) so as to avoid it getting burnt.  This should take about 3-4 minutes.

3.       Once done, take it out on a plate and let it cool.  Once cooled, add coriander powder, cumin powder, turmeric powder, chilli powder, dry mango powder and salt.  Mix well till all the powder's blend together.

4.       Fill this mixture in the chillies.  (they should be filled completely).

5.       Place a pan on the gas stove on medium heat.  Add oil.  Once the oil is hot, place the prepared chillies and cover it with a lid.  Do not add water.

6.       Turn them after 10 minutes so that they get cooked on the other side too.

7.       Serve and enjoy it along with rice, curry or any pulav.   

NOTES:
1.       If you do feel the oil is less, you could add another teaspoon of oil. 
2.       Please do adjust the salt according to your preference.

3.       When you slit the chillies, you can deseed the chillies if you do not like too much heat (pungent taste).