- Bhavnagri chillies- 8 to 10
- Oil- as required for shallow frying, 2 to 3 tbsp approx
- Scraped fresh coconut- 1 cup
- Mustered seeds- 1 tbsp
- Sesame seeds – 1 tbsp
- Fenugreek seeds- 4 to 6 kernels
- Lemon juice - 2 tbsp
- Turmeric powder- 1 tsp
- Asafetida (hing)- ¼ tsp
- Sugar- ½ tsp
- Salt to taste
Heat a pan, dry roast mustered seeds, sesame seeds & fenugreek seeds separately on low flame till u feel aroma. Crush with mortar & pestle.
Combine scraped coconut, above crush, turmeric, hing, lemon juice, sugar & salt. Mix well & keep aside.
Wash & wipe chilies. Prepare the chilies. Make a small horizontal cut, parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. Don’t remove the ribs & seeds. Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.