I just love these big size parrot green chillies, don’t know exactly what are they called but read somewhere them as pepper green long.
. These are mildly spicy, so we can have them without worrying much about a burning stomach. Years ago my mother used to prepare very spicy veggies,and I used to hate chillies in vegetables.In fact, all my maternal relatives used to have 4/5 raw green chillies in their salad. So naturally my mother was used to to prepare spicy food. Later because of her stomach problems she was forced to prepare normal food. But by then my younger sister Nandini had become a lot fond of spicy food. And she was a lot fussy about her choice of food. But my mother had a rule that, whatever is cooked everyone is supposed to eat that without throwing tantrums or else cook your own food. Because of this rule I learned to eat all vegetables and because of the same rule Nandini was the first to learn cooking amongst all three sisters😊😊. I was the second despite being the elder one😂.
My mother used to prepare these big size chillies in stuffed form with spices or stuffed with besan (gram flour). These stuffed chillies can be served along with the meal but I like them with plain paratha in breakfast…..
Big size green chillies
For stuffing :
half grinded fennel seeds(kuti sauf) , coriander powder, red chilli powder, turmeric powder, salt, dry mango powder (amchoor) and asafoetida (hing).
Can add grinded goundnut powder(pisi hui moongfali) or lightly roasted gram flour (besan) along with all spices.
In a pan keep all spices. Have not given measurements for spices here because it completely depends on individual’s choice of taste on quantity. Just remember to have coriander powder maximum, then add slightly less quantity of half grinded fennel seeds, and then rest of the spices according to your taste.
Add very little quantity of oil, just few drops in these spices and mix everything.
Wash and dry chillies.
Slit chillies and if you want remove seeds.
Stuff them with mixed spices. Don’t stuff too much otherwise while cooking, stuffing will come out and it will be burnt.
Heat 1–2tbsp oil in a heavy bottom pan and place all stuffed chillies in it and cover it.
Keep the flame on sim. Sometimes our gas burner doesn’t give very low heat for slow cooking dishes. Just buy one extra small size pan support and use it. This helps in getting low heat on the cooking pan.
Chillies have very thin skin so they get cooked fast.
Serve them to enhance the taste of simple lunch of daal chaawal or with plain paratha in breakfast.