Monday, August 02, 2010

Banana Peppers with Besan

10 BananaPeppers, slit lengthwise, remove seeds
½ cup Besan/Chickpea flour
Salt to taste
2 tsp Sesame Powder (Optional)
1/8 tsp Turmeric
Chilli powder to taste
Oil
¼ tsp Cumin Seeds


Lightly dry roast besan for couple of minutes and cool it down.
In a mixing bowl, add besan, salt, turmeric, sesame powder and chilli powder and combine well.
Fill the peppers with the besan stuffing. Heat some oil in a wide-bottom pan, add cumin seeds. Then add the stuffed peppers. Cover and on a low flame (to prevent burning), cook the peppers until all sides are equally charred. Keep turning couple of times in the middle. If you have any extra filling left out, sprinkle over the peppers, just 5 minutes before turning off.

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