Friday, February 22, 2013

Stuffed green chillies (Kashmiri style)

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 JalapeƱos)
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
  1. 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.
  2. Meanwhile grind the rest of the ingredients to get a smooth paste, using a few spoons of water if required.
  3. 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.
  4. Heat oil in a pan and shallow fry the stuffed peppers till they change colour. Rotate and cook from all sides.
  5. You can even spray with oil and roast in the oven till the edges acquire a slight roasted colour.
  6. Serve as a side dish with lamb and naan.

Recipe adapted from the book 'Kashmiri Kitchen'


  1. drooling.. Can't wait to try this out dear. Thank you for such beautiful share.YUM!

    1. Thanks very much. Yes a must try for all the mirchi lovers.

    2. Why soak in vinegar?? Do I have to wash after taking it out of vinegar??

    3. No you don't have to wash them after. Vinegar just softens the peppers a bit and makes it easy to fill. If you are using smaller or different variety of peppers, you can omit this step. The slight sour kick adds to the flavor.