SPICY-TANGY DAHI WALI BHARWA MIRCH (STUFFED PEPPERS)

Ingredients :-

Long Green Chillies - 6 nos.

Dahi (Yogurt) - 1 cup

Sugar - 1 tsp

For Stuffing :-

Boiled Moong Dal - 1/2 cup (soaked and boiled with haldi, salt and water)

Boiled Mashed Rajma - 1/4 cup (Optional)

Onion - 1 (finely chopped)

Ginger-Garlic paste - 1/2 tsp

Dhania Powder - 1/2 tsp

Amchur (Dry Mango) Powder - 1 tsp

Pepper Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Kalonji (Nigella) -  1/2 tsp

Lemon Juice - 1/2 tsp

Oil - 1 tsp 

For Tempering :-

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Few Curry Patta 

Dry Red Chilly - 1 no.

A pinch of Hing (Asafoetida)

Salt to taste

Method :-

For Stuffing Preparation :-

Put oil in a pan. Add cumin seeds and kalonji, when it splutter add chopped onion and fry for a minute. Add ginger-garlic paste and saute. Next add the boiled moong dal and few mashed rajma (this is optinal, I've left some boiled rajma in my refrigerator. So put rajma mashed for a good taste). Add dhania powder, amchur powder, pepper powder and mix it well. Fry till the mixture is completely dry. Sprinkle some drops of lemon juice and salt as per your choice. Transfer the mixture into a bowl and Keep it aside.

Wash and slit the chillies vertically, de-seed them clearly. Stuff the mixture in the chillies. Heat oil in a pan. Add mustard seeds, when it splutter put the chillies in the pan and shallow fry them in a low flame. Sprinkle a little bit salt over the stuffed chillies and cover with a lid. Turn the other side of the chillies and cook properly. It takes around 5-7 minutes.Don't over cook the chillies. Remove it from fire and keep aside.

For Tempering, Beat the yogurt, add salt, sugar and mix well. Heat 1 tsp oil in a pan. Add mustard seeds, fenugreek seeds, hing, curry patta, dry red chilly and let it splutter. Switch off the flame. Put the stuffed chillies to the curd and now pour the oil with spices evenly all over the stuffed chilly-yogurt dish. Now your spicy, tangy stuffed chilly is ready to eat.. Enjoy it with steamed rice or biryani or pulao...