Today, I experimented with an unknown variety of Capiscum annuum (green mild chili). Padma, my coworker, grows her own annuum types and had extra crop to share.
She had initially prepared them with stuffing and brought some of these cooked delights for morning tea (this is the American version for 1st coffee break). It was yum. I asked her for the recipe... it wasn't written- only verbal.
I had to decide how best to replicate her tasty version using sheer memory. Yikes!
Here is the stuffing for 10 medium sized; medium hot (semi-thick) skinned chilies:
- 3 parts dessicated coconut
- 1 part chenna flour (pea flour)
- 1 tsp cumin (or more if you like this flower)
- 1/4 tsp coriander
- 1.5 tsp tumeric
- 1 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 /4 tsp garlic powder
- 1 tsp hot chili powder (leave it out if you don't want it hot)
- juice of two lemons.
- 1 small bunch of fresh coriander
- 1/2 green onion white and green
- olive oil for light frying
- salt to taste.
Warm oven also - to about 18oºC.
Wash 10 of the medium thick green or red chilies.
Slice one side and de-seed the membrane and seeds from the interior. You may need plastic (disposable) plastic gloves to protect against burning.
Wash and set aside.
Proceed to stuff each chili with the pea, curry mixture above.
As the oil gets hot, set chilies to fry. Brown all sides - 2 minutes each side if oil is hot.
Using tongs place fried chilies in a oven-proof dish.
Stick all of these in the oven for about 7 minutes.
Remove and serve warm.
Warning: if de-seeded properly, these chilies will be sour and nicely mild; otherwise...not:) Enjoy!