Stuffed chilies – Crispy, chilies Sri Lankan style

chili5 Crunchy stuffed chilies, deep fried to perfection of golden colour and filled with juicy onion stir-fried, form a  perfect gastronomical delight for chili lovers. These crispy chilies could be served on the side of any main meal or served on its own with a pool of ketch-up or chili sauce as a snack.  Yummy!!!

First make the stuffing:

fry it

  • Slice two medium onions and fry in little olive oil until golden.
  • Add salt, a pinch of turmeric, 1/4 tsp of curry powder, 1/4 tsp of chili powder and a few crushed curry leaves.  Mix and stir fry a few mins.
  • Add a few roughly mashed boiled potatoes.
  • Mix all , check the taste and keep aside. Add more chili powder and salt if needed.


  • Next, place the green banana chilies in a bowl and fill it with hot water.  Cover and keep for 5 mins until the chilies get wilted.


  • Shake all the water off and remove the seeds inside.  Then slit each chili carefully on top to open a cavity.


  • Fill the onion and potato stuffing in the cavity and spread it across the chili and lightly press together.
  • Make batter by mixing 1/2 cup of plain flour and water. Whisk with a fork to make it without lumps.  Add a beaten egg white and whisk until you have a thick batter. Mix 2-3 pinches of salt and a pinch of turmeric to flavour the batter.
  • Now with a help of a tong, dip the stuffed chili into the batter and take out gently and roll on Golden breadcrumbs.
  • Deep fry in hot oil.  Do not try to turn the frying chilies in the first few minutes as the batter might slip out.  Gently turn and fry all sides.
  • Fry all the chilies in batches.
  • Serve hot.
  • Yum!!


It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Chili curry – Banana chili, Malu miris, long chili in a juicy stir fry.

If you love  chilies but scared of it’s fiery heat, this is the perfect dish to satisfy your taste buds.     Give it a try.

Love chilies!

  • You need  long green banana chilies for this recipe


How to make:

Slit chilies

  • Wash and slit the chilies in the middle.  Remove some of the seeds. Keep aside

Fry onions

  • Heat 1 tbsp of oil in a pan
  • Slice 3 big  onions and saute in oil
  • Mix 1/4 tsp each of chili powder, raw curry powder,  turmeric powder and salt
  • Mix all spices and salt with chilies
  • Drop crushed curry leaves, a cinnamon stick, a little ball of tamarind and a few cardamoms
  • Fry until juices run out.  Adjust taste.  Keep aside

Fill the chilies

  • Take a chili, widen the gap and fill it with the onion mix.  Keep aside.  Proceed with all the chilies one by one

Steam the chilies

  • Arrange all the chilies side by side in a wide pan
  • Sprinkle little oil on top
  • Drop a few curry leaves
  • Cover and steam under very low flame

Final step

  • After 5 mins turn the chilies
  • Sprinkle a little coconut milk on top
  • Sprinkle little sugar all over
  • Cover and let the steam cook the chilies
  • Once cooked, let it rest for at least 15 min to adjust the taste
  • Ready to serve
  • Delicious


It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn