Stuffed chilies – Crispy, chilies Sri Lankan style

chili5 Crunchy stuffed chilies, deep fried to perfection of golden colour and filled with juicy stire fried onions is an irressitable  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:

  • 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.

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Fill the chilies

  • 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.

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

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  • Remove some of the seeds and fill the onion and potato stuffing in the cavity spreading  it across the chili and lightly press together.

Make the batter

  • 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.

Fry

  • Now with a help of a tong, dip the stuffed chili into the batter and take out gently
  • 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!!

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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

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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

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