Deep-Fried Stuffed Hot Green Chilies
HARI MIRCHI BHAJI
-Recipe from Yamuna mataji
Fresh hot green jalapenos, averaging 2 ½ inches (6.5 cm) long and 1
inch (2.5 cm) wide, are available in most areas. If their skin has
begun to turn red but is still shiny and firm, they are still quite
usable. Smaller chilies are inevitably the hottest, especially
serranos, and they are next to impossible to seed and stuff. Use
jalapenos or the conical fresnos (usually limited to California
markets). Srila Prabhupada once commented to his servant-cook
Srutakirti das. “Chili pakori and fried chilies are cooling in hot
climates; they actually reduce the body temperature”. They are also
recognized as appetite stimulators by inhabitants of the tropics. If
you fancy hot foods, by all means give this dish a try on a full Vedic
menu. Warn the unseasoned newcomer, and, depending on personal
tolerance, allow 1 or 2 per person.
Preparation time: 15 minutes
Cooking time: 10 minutes
Makes: 12 chilies
12 hot green jalapeno chilies, each about 2 ½ inches (6.5 cm) long
½ teaspoon (2 ml) ground mustard
½ teaspoon (2 ml) turmeric
¼ teaspoon (1 ml) salt
¼ teaspoon (1 ml) ground cumin
¼ teaspoon (1 ml) garam masala
1 table spoon (15 ml) chickpea flour
about 1 table spoon (15 ml) plain yogurt
1 cup (240 ml) ghee or vegetable oil for deep-frying
1.
Wash the chilies and pat them dry. With a sharp paring knife,
make a cut from the top to the bottom of each chili, cutting halfway
through. Carefully pry out the seeds and membrane, then wash the cavity
under running water and pat dry.
2. Combine the
mustard, turmeric, salt, cumin, garam masala, chickpea flour and enough
yogurt to make a paste. Mix well. Spread the paste evenly into the
cavity of each chili.
3. Heat the ghee or oil in a
1-quart/liter saucepan over high heat until it reaches 360 F (180 C) on
a deep-frying thermometer. Fry the chilies 4 at a time for 2-3 minutes
or until they blister and turn brown. Remove with a slotted spoon and
drain on paper towels.