Anaheim Peppers from My Veggie Garden
In mango mirchi, chillies are stuffed with green mango and pan-fried to golden. Easy to prepare and a tasty side dish, this is a must try recipe for sour mango-hot chilli flavor fanatics.
(for one or two meals)
4 chillies, (banana pepper or anaheim variety)
1/2 cup, cut mango pieces
1 tablespoon, sesame seeds
1/4 teaspoon, cumin seeds
1/4 teaspoon, salt or to taste
1 tablespoon, peanut oil
Mango: In a cast iron pan, add and dry-toast sesame seeds and cumin seeds to fragrance. Cool. Take them in a mixer. Grind to fine powder. To this sesame mix, add mango pieces and salt. Blend to fine paste without adding water. This is mango stuffing.
Mirchi: Cut off the stem and make a vertical slit. Remove the seeds. Gently open and stuff the chillies with mango stuffing. (If chillies are long, cut into two equal length pieces and then stuff.)
Mango Mirchi: Heat a cast-iron skillet. Add oil and heat over medium heat. When oil is hot, place the chillies in a single layer. Cook until golden brown. Using a spatula, gently turn the mango mirchi to other side and cook to brown. Remove and serve hot.
With sour-spicy taste, Mango mirchi makes a memorable side dish to rice and roti with dal, dahi or subji combination.
Mango Mirchi Cooking in a Cast-Iron Skillet
Mango Mirchi ~ for Meal Today