Potato Stuffed Chilli

Tangy, spicy and tasty snack as well as side dish for chapatti or dal-rice.

Ingredients:  

• Bhavnagri chillies- 6
• Potato, boiled - 4 medium size
• Fresh coriander, finely chopped - a handful
• Red chilli powder - ¼ tsp (optional)
• Cumin powder - ½ tsp
• Coriander powder - ½ tsp
• Mango powder - ¼ tsp or to taste
• Salt- to taste
• Oil- as required for shallow frying, 2 to 3 tbsp approx
• Mustered seeds- 1 tsp
• Asafetida (hing)- ¼ tsp

Method:

• Wash and wipe 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 chillies. Don’t remove the ribs and seeds. 
• Sprinkle some salt on the chillies and keep it aside while you prepare the stuffing. (Salt softens the peppers just enough to allow it to cook quicker.)
• Peel potatoes and mash or grate them finely. Add salt, red chili powder, mango powder, cumin-coriander powder, chopped coriander in potatoes. Mix all ingredients really well.
• Stuff all chilies neatly. If some stuffing is remained, you can make tikkies from this. 
• Heat oil in flat pan. 
• Add mustard seeds, when it crackles add hing. (But this step is totally optional. You may cancel to give tadka. Shallow-fry chillies directly in the oil.)
• Place all stuffed chilies in it. Cover with lid and allow cook for 2 to 3 minutes. 
• Remove the lid & flip it over and let it cook on the other side too till it became golden brown. Don’t cover again, otherwise they become  flabby. When both sides became golden brown, it’s ready. 
• Coat  tikkies in some fine rava/semolina and shallow-fry till both sides became golden brown.
• Serve as side dish chapatti, dal-rice. Or serve as snack with curd or tamarind chutney.
• It can be stored in refrigerator for 2 days.