Stuffed jalapeno chillies in yoghurt

Stuffed jalapeno chillies in yoghurt

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

There are so many varieties of chillies in India, and indeed here on our doorstep, that it is often difficult to know which ones to use when and how hot they are once cooked. The general rule is the smaller they are, the hotter they are. Most supermarkets now sell these large, fat green chillies which are ideal for stuffing. If using jalapenos, try to find large ones as the stuffing takes away from the heat, as does the yoghurt. It might seem like a complicated dish but it is really easy, just with many components.

Ingredients

Quantity Ingredient
8 large, fat green chillies
1 medium-large potato, boiled, skin removed and mashed
2 tablespoons vegetable oil, plus an extra 1 teaspoon
1 teaspoon mustard seeds
3/4 teaspoon cumin seeds
1/2 teaspoon large fennel seeds
2-3 tablespoons water
2 1/2 tablespoons desiccated coconut
7 tablespoons yoghurt
salt, to taste
15 curry leaves

Stuffing

Quantity Ingredient
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2-1 teaspoon lemon juice, to taste
1 tablespoon chopped onion, softened in 2 teaspoons of vegetable oil, (optional)
salt, to taste

Method

  1. Blanch the chillies in boiling salted water for 2 minutes, then drain on kitchen paper. Slit the chillies on the straightest side to make a pocket. Scoop out the seeds and membranes and discard.
  2. Add the stuffing ingredients to the mashed potato and mix together well. Stuff the chillies with just enough mixture to fill.
  3. Heat 2 tablespoons of the oil in a large frying pan. Add 1/2 teaspoon each of the mustard and cumin seeds and, when they pop, add the fennel seeds. Cook for another 20 seconds, then add the chillies. Saute over a low heat until they have softened but not lost their shape, about 7–9 minutes.
  4. Meanwhile, whisk the water and coconut into the yoghurt and season. Heat the remaining oil in a small pan and add the remaining mustard and cumin seeds and the curry leaves. Cook for 20–30 seconds and stir into the yoghurt. Leave to cool while the chillies finish cooking.
  5. To serve, place the chillies on a plate and pour over the cool yoghurt.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again