|Stuffed green chillies|
This recipe comes from the state of Kashmir in India. The sweet, sour and nutty filling is a result of combining walnuts and pomegranate seeds, giving a unique flavour explosion in the mouth. This is a wonderful side dish with lamb korma or Biryani. Serve it hot or at room temperature.
10 Green chillies (I used Jalapeños)
1/4 cup vinegar
2/3 cup shelled walnuts
1 tbsp ginger
2 tbsp anardana powder (pomegranate seeds powdered)
1 tsp cumin powder
1/2 tsp fennel powder (saunf)
salt to taste
1-2 tbsp oil for frying
- Wash the peppers and make a small slit in each. You can deseed if you want (I keep the seeds in, retains the heat) and soak them in vinegar for one hour. Turn once in between.
- Meanwhile grind the rest of the ingredients to get a smooth paste, using a few spoons of water if required.
- Remove the peppers from vinegar and fill them with the ground paste. Do not over stuff or it will be a problem while frying. Just fill enough to allow the slits to remain closed. Discard the vinegar.
- Heat oil in a pan and shallow fry the stuffed peppers till they change colour. Rotate and cook from all sides.
- You can even spray with oil and roast in the oven till the edges acquire a slight roasted colour.
- Serve as a side dish with lamb and naan.
Recipe adapted from the book 'Kashmiri Kitchen'