Chilli Garlic and me

Stuffed Bhavnagari Chillies

Wednesday, 4th September, 2013
I found these gorgeous bhavnagari chillies with my local vendor and I immediately grabbed them to do this little experiment with them. So today I leave you all with the recipe of this delicious experiment. Generally, I do the stuffing of the chillies with potato or paneer but I thought of layering the stuffing, so you will find a layer of potato in the bottom, with tomato relish above that, topped with grated cheese.

Ingredients

Bhavnagari chillies – 3

For the potato filing

Boiled potatoes – 2 (medium size)
Onion- 1 (chopped finely)
Green chillies – 1 (chopped finely)
Salt – as per taste
Turmeric -1/2 tsp
Ginger garlic paste – 1 tsp

For the tomato relish

Tomatoes -2
Onion – 1
Garlic – 3to 4 pods
Tomato puree – 3 to 4 tbsp
Salt – as per taste
Sugar – a pinch
Cheese- ˝ cup (grated)
Oil - for frying.

Method

1. Wash and dry the bhavnagari chillies. Slit them lengthwise into two halves. Deseed them and you will get the pocket to put your stuffing. Keep the chillies aside and do the stuffing.

2. Now for the potato stuffing, heat 2 tbsp oil in a pan. Mash the potatoes. Add onion to the oil and sauté till they turn golden. Add ginger garlic paste to this.

3. Now add the mashed potato along with turmeric, green chillies and salt. Sauté for few minutes till potatoes are mixed well with all the ingredients. Take it off the heat and let it cool.

4. Now let’s do the tomato relish. For the relish, chop the garlic pods, onion and tomatoes very finely. Heat oil in a pan and add the garlic. Once the garlic turns golden add the onion and tomatoes. Sauté till they turn soft. Now add tomato puree along with salt and sugar and keep on stirring till oil separates from the sides. Take it off the heat and let it cool down.

5. For the assembling, put a layer of potato stuffing in the bavnagari chilli and then put a layer of the tomato relish on top of the potato layer. Now top it all with a layer of grated cheese and grill it or microwave it for 4 to 6 min on high power.

It is ready to serve. You can serve it as a starter or as a side dish.

Tip: Please ensure that both the layers of the stuffing are equally proportionate otherwise the flavors of one layer will overpower the other.

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