Recipe Description

Bhavnagiri chillies stuffed with potato,spices and fried and put in yogurt gravy.

Ingredients:-

• Bhavnagiri chillies, – 8-10
• Yogurt – 2 cups
• Refined flour – 1 ½ Tablespoons
• Oil – 2 tablespoons+ for deep fry
• Green chilli paste – 1 Tablespoon
• Ginger garlic paste – 1 Tablespoon
• Cumin seeds – ½ teaspoon
• Mustard seeds – ¼ teaspoon
• Curry leaves – 10-12
• Dried red chilli, broken – 4-6
• Ginger, chopped – 1 inch
• Potatoes, peeled boiled and mashed – 1 cup
• Salt – to taste
• Dry mango powder – 1 Tablespoon
• Red chilli powder – ½ teaspoon
• Coriander powder – 1 Tablespoon
• Garam Masala powder – 1 teaspoon
• Fresh coriander leaves, chopped – 2 Tablespoons

 

Method:-

1. Take bhavnagiri chilies and slit it from centre and remove seeds if any, and set it aside.

2. In a pan pour oil and heat. Add half a teaspoon of cumin seeds and mustard seeds. As the mustard seeds                  splutter add the mashed potato, salt, dry mango powder, red chilli powder, coriander powder, garam masala              powder and cook for about two minutes.

3.  Remove the mixture and cool. Stuff bhavnagiri chilies with potato mixture and set it aside.

4. Heat oil in kadhi and deep fry stuffed chilies and set it aside

5. Take another bowl add yogurt, refined flour, green chilli paste, ginger garlic paste, two cups water and salt,                 mix well.

6. Heat a non-stick pan and add oil and heat. Add the balance cumin seeds, mustard seeds, dried red chilli,                   ginger and saute.

7.  Add the deep fried chillies and mix well. Add the yogurt mixture and simmer for eight to ten minutes, stirring all           the time, until the yogurt gravy thickens and becomes homogenous.

8.  Serve hot.