Stuffed Mirchi

Ingredients

• 6-8 jalapeños, slit in one place and completely seeded, leaving the stem intact
• 1 cup gram flour
• 11/2 tbsp gur jaggery or brown sugar
• 1 tsp turmeric powder
• 1 tbsp coriander/cumin powder
• 1/2 tsp rai
• 1-1 1/2 tsp oil
• Salt to taste

RECIPE

1. Soak the slit and seeded jalapeños in water. Drain them after 15 minutes, and pat them dry completely. Leave on a paper towel to further dry. 
2. In a wide pan, roast the gram flour on medium heat until slightly browned. Set aside and allow to cool completely.
3. Add gur (or brown sugar), turmeric, salt, 1 tsp oil, and coriander/cumin powder to the roasted gram flour. The consistency should feel like coarse dough.
4. Add a bit more oil if needed. Mix well with hand.
5. Stuff the mixture inside the jalapeños and pack them well.
6. Leave 1 tbsp of the mixture aside.
7. Heat very little oil in a wide pan and add the rai. When it pops and splutters, add the jalapeños. The next two steps should be carefully followed. If not done right, the peppers may burn.
8. Lower the heat after 2-3 minutes (or when peppers start to brown a little). Turn the peppers over and cover.
9. After 5-7 minutes, remove the cover and turn the jalapeños over again. Cover and cook on low.
10. Add the remaining gram and brown sugar mixture on top of the jalapeños. Turn the stove off and cover the peppers.
11. After a minute, mix well and remove from the pan.

NOTES

• Don’t leave the jalapeños in the pan for longer, or they will get burnt.