Stuffed jalapeno chillies in yoghurt

By: Anjum Anand
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

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.
Add the stuffing ingredients to the mashed potato and mix together well. Stuff the chillies with just enough mixture to fill.
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.
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.
To serve, place the chillies on a plate and pour over the cool yoghurt.