As you read this recipe, you are probably thinking that this is not for you or you are thinking – hey I can handle this!!! Let me tell you that anyone can enjoy this dish if they follow my recipe. Are you up for the challenge?
Fact: It is said that chillis can help fight off winter colds and eating them certainly releases endorphins that helps lift the spirits. Chillies are packed with vitamins, containing more Vitamin C than oranges, more Vitamin A than carrots and such high levels of Vitamin D that some athletes eat them prior to exercising to reduce the risk of injury.
The active ingredient in chilies, capsacin has been known to reduce the amount of insulin the body needs to lower blood sugar levels after a meal by up to about 60% which could be of benefit to diabetics and the overweight.
Chilies are natural anti-oxidents and can help to prevent cancer. It has long been noted that cultures that regularly consume chillies have lower than average rates of cancer. Recent tests on rats with prostrate cancer showed that large doses of capsacin caused the death of 80% of cancer cells making it a possible part of a future cure.
Ingredients (serves 2):
- 1 dozen green bullet chillies (You can use any chillies – I used jalapenos. Red or Yellow thai sweet chillies can be milder. Tip: The larger the chili – the milder it is.)
- 2 tbls cumin powder
- 2 tbls coriander powder
- 2 (or 3 if required!)tablespoons brown sugar or jaggery (see http://en.wikipedia.org/wiki/Jaggery)
- 2 tbls chickpea flour
- ½ a tsp salt
- 2 tbls cooking oil to add to the spices
- 2 tbls cooking oil for the curry
- 1 tsp dry mustard seeds
- 6 tbls of crushed tomato (tinned)
1. Cut and wash the green chillies. Cut the stalks and remove all the seeds from the chili. Soak the chiiies in plenty of cold water never in warm or hot water or it will set you off coughing and sneezing – similar to when you sniff pepper!! You could wear gloves if doing this for the first time.
Tip: Removing the seeds is the only way to reduce a chili’s heat.
2. Remove the chilies from the cold water and dry the chillies on a kitchen paper.
3. Mix all the spices, the chickpea flour and oil in a saucepan.
4. Gently warm the spices for 3 to 4 minutes until you get a lovely nutty fragrance. The jaggery or sugar will start to melt. Allow the mixture to cool.
5. Using a teaspoon, fill each chili with this spice mixture.
6. Heat 2 tablespoons of oil and add in a teaspoon of dry mustard seeds.
7. Once the mustard seeds start to pop, add in the chillies one by one.
8. Gently stir them so that they are covered in the oil.
9. Cook on medium heat for 3 minutes.
10. Add the blended tomatoes on top of the chillies and allow the curry to cook on a low heat for 10 minutes. If the heat is high, the chilies will start to burn and the masala will stick to the bottom of the saucepan. The tomatoes will give it moisture to cook gently.
11. Prick a chili to see that it has softened. Gently stir and it’s ready to serve the chillies.
12. This Stuffed Hot Green Bullet Chilies or Bharela marcha is usually served as an accompaniment to other curries, rice and chapattis.
More curry recipes using stuffed masala are:
- Masala and Coconut Stuffed Aubergine and Potato Curry
- Masala and coconut stuffed aubergine and potato curry
- Stuffed Karela (Bitter Melon) Keto Friendly
- Gujarati Undhiyu with Muthias Dumplings
- Masala Stuffed Karela or Bitter Melon curry
- Okra (ladies fingers) Stuffed with Spices and Herbs (Bherala Bhinda nu Shak)
- Vegetable Curry stuffed with toasted Spices, Oats, Nuts
- Stuffed peppers in tomato gravy (bharela marcha nu shaak)
- Masala Stuffed Orange Baby Bell Peppers (Bharela Marcha)
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