Sunday, March 7, 2010

Bananna pepper subji

This is the famous mirchi ka salan. I got the idea to do this for my roti after watching the video by showmethecurry. I modified the method a little bit to suit my families personal taste. If you are bold and ready to handle spice go for the jalapeno. I was not so my choice was the banna peppers. But whatever you use the gravy tastes absolutely fabulous with the stuffed roti or rice.

Recipe for banana pepper subji

- 5-6 Banana Peppers or any other mild pepper.
- 2 tsp oil
- 1 onion roughly chopped
- small lime size tamarind softened or 1 tsp tamarind paste
- 1 tsp chili powder - Adjust if using spicier peppers
- 1/4 tsp turmeric powder
- salt to taste

Fry and grind
- 2 red chili
- few cloves
- 1" cinnamon stick
- 1 tsp corriander seeds
- 1 tsp jeera seeds
- 1/4 cup toasted sesame seeds (If you do not have roasted seeds then roast it in a separate pan and add to the rest of the ingredients)
- 1/2 cup roasted peanuts
- 2 tbsp shredded coconut

1. In a heavy bottom pan add a tsp of oil and fry the chopped onion. Add it to the masala powder and grind it with the softened tamarind to a fine paste. Keep this aside.
2. Remove the stems from the pepper and slit it without separating them. Just make enough room in the peppers to remove all the seeds. Now rub the pepper with some salt. If you miss this step the pepper tastes a little bland.
3. In the same pan add a tsp of oil and fry the salted pepper in medium heat. You want the peppers to become soft on the inside and slightly charred on the outside.
4. Add the ground masala in the pan and add 2-3 cups of water. Let it come to a roaring boil. This helps the masala to cook well. After about 5-7 minutes reduce the heat and add the fried pepper. Let it simmer for 15 minutes. Remove from heat and garnish it with cilantro.

Recipe for Stuffed Roti


For Roti
- 1 cup atta (whole wheat flour)
- warm water to knead it
- salt to taste

Mix all the above ingredients and make a stiff dough. Cover it and let it rest for at least 20 minutes.

For stuffing
- 1 small cauliflower grated
- 2 small carrots pealed and grated
- 1 tsp chili powder
- 1/4 tsp turmeric powder
- pinch of hing
- 1 tsp oil
- salt to taste


1. In a pan pour oil, add turmeric and hing powder. Drop the grated vegetables add salt and let them cook till they become soft. Do not add water as we want the vegetables to be dry for our stuffing. Let it cool
2. Using the dough roll two rotis. Add a tspn of stuffing in the center of one roti. Add the second roti on top and carefully roll it out again. To keep the roti from sticking or ripping apart keep adding flour to it while you roll them.
3. In a hot tawa or non stick pan add the roti and cook on both sides using a little bit of oil or ghee. They should be golden brow on both sides.

Serve them hot with the subji. Enjoy.

I am sending this to the Combo Event hosted by Fooddelicious.

And also sending this to Parathas and Gravies / Curries Series!
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