Oats-stuffed Mirchi(Green Chili) Curry – Guest Post for Aruna Panangipally of Aharam

‘Oats’ is a very healthy food that has a good amount of fibre and helps in digestion. I normally prefer oats in my dinner as it keeps the body light and energetic the next morning. When I was thinking what to guest post for Aruna of Aharam, I had some oats at home and so I sent her this recipe of mine. Aruna has a wonderful collection of recipes at her Aharam and my favorite among the many yummy recipes that she has is her festive recipe collections.

This recipe is a good variation to make with mirchi peppers/green chili apart from the regular Mirchi ka Salan that we make. The oats in this recipe give a nice balance to the curry and is well served with roti or pulao on the side.

Serves: 2

Cooking time: 20 mins Preparation time: 20 mins

Ingredients:

Bajji Mirchi/Banana Peppers/Jalapenos/large green chili – 6 (slit them and remove seeds)

Onion – 1 big, (very finely chopped)

Tomato – 2 big, roughly chopped (blend into fine paste)

Green chili – 1 (very finely chopped)

Thick curd/yogurt – ¼ cup

Ginger-garlic paste – 1 tbsp

Garam masala powder – 1 tsp

Coriander powder – 1 tbsp

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Red chili powder – ½ tsp

Cumin seeds – 1 tbsp

Cloves – 2 or 3

Cinnamon – small piece

Salt – to taste

Oil – 3 tbsp

For oats stuffing:

Regular unflavored oats – ½ cup

Corn kernels – 2 tbsp (cooked)

Onion – 1 small (very finely chopped)

Coriander leaves – 1 tbsp (very finely chopped)

Curd/buttermilk – 2 tbsp approximately.

Salt – to taste

Cumin powder – 1 tsp

Amchur/dry mango powder – ½ tsp

Green chili – 1 (very finely chopped)

Procedure for oats stuffing:

1. Dry roast the oats until it turns slightly golden brown in color. Remove from heat and transfer to a mixing bowl.
2. Into this, add all the remaining ingredients mentioned under ‘for oats stuffing’ and give a good mix.
3. If the stuffing is too dry, add more curd. The stuffing should hold together when you make a ball out of it. Set aside.

Procedure for curry:

1. Stuff the prepared oats filling in each of the deseeded mirchi/chili.
2. Heat oil in a skillet/pan and add the stuffed chilies. Sprinkle salt on the chilies. Cover and cook till they turn golden brown on all sides and the skin becomes soft. Remove from heat and transfer onto a plate.
3. Into the same pan, add more oil and once hot, add the cloves, cinnamon and cumin seeds.
4. Once they fry, add the onions, finely chopped green chili and ginger-garlic paste. Fry till the onions turn slightly golden brown in color.
5. Add the turmeric powder, red chili powder, coriander and cumin powders. Fry for a minute.
6. Add the pureed tomato, salt and fry for another 2 minutes till it leaves oil on the sides.
7. Add the curd, garam masala powder, ½ cup water and stuffed mirchi/chili. Cover and cook for a good 5 minutes.
8. Sprinkle some coriander leaves, remove from heat and serve hot with roti/rice.

 Note:

1. Add a pinch of sugar to the gravy if you find it too tangy.
2. This goes well with even biryani or pulao.
3. Instead of onion-tomato gravy, you can also use any other gravy of your choice.

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