6 small green peppers, slit each into 4 sections and remove centers
1 cup gram flour (besan), sieved and lightly roasted
1 tsp chili powder
2 onions, finely chopped
1/2 tsp garam masala
Salt to taste
2 tbsp jaggery
2 tbsp tamarind pulp
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida
Coriander leaves for garnishing
Stuffed Green Pepper
Soak green peppers in warm water for 15 minutes. Then drain off the water.
Roast mustard seeds till they pop. Add asafoetida, chopped onions and stir till dry. Remove from heat.
Add chili powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, turmeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture.
Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender.
Grill in a hot oven till browned. Sprinkle rest of the coriander leaves. Serve with pulao rice or parathas
Preparation time: 30-35 minutes