This month for Dom’s random recipe challenge over at Belleau Kitchen we had to go to our favourite cookbook and pick a recipe randomly. Now, deciding which is my favourite cookbook was not an easy task but I knew it would have to be one of Anjum Anand’s books. As I have two, I picked the one that was nearest to me, Indian Food Made Easy. I also knew that as I like her recipes so much I would be able to be completely honest and stick exactly to the rules when picking the recipe. No opening the book at random and thinking, no, not that, and trying again. This time I knew there was no chance of any cheating, not that there was last time of course either. Anyway, I had already cooked practically all the recipes in this book, although I had only posted about two or three, so when the book opened at this page, I was more than happy to make them again.
Unfortunately, one thing I never learn when deseeding chillies, is to use rubber gloves. The first few chillies were ok but then my fingers started to prickle, and then to sting, and then I wiped my face leaving half of my forehead and one of my cheeks turning red too. Two days later my hands were still stinging. And it’s not as if I’m unused to chillies – I cook with them practically every day. But despite the pain, these chillies were definitely worth making. They are fiery and hot but the yoghurt cools them and stops them from being too overpowering. If you love strong flavours, spices and lots of chilli heat you will love these.
Yoghurt Sauce Ingredients
2 1/2 tbsp desiccated coconut
5 tbsp yoghurt
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 tbsp curry leaves
1 medium-sized potato
1/3 tsp turmeric
1/2 tsp ground cumin
1 onion, finely diced
8 large green chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/3 tsp fennel seeds
How to make Stuffed Chillies in Yoghurt
1. Peel and quarter the potato. Boil for 15 minutes. Drain and mash.
2.While the potato is boiling, fry the onion in a little oil until it is soft.
3.Add the turmeric, ground cumin and onion to the potato and mix well.
4. Deseed the chillies by making a slit down one side. Scrape the seeds and membrane out. Don’t worry if one or two seeds stay in. If possible use rubber gloves.
5. Using a teaspoon, stuff the chillies with the potato filling.
6. Heat a little more oil in large frying pan. Add the mustard, cumin and fennel seeds. After about 20 second they will start to pop. At this point add the chillies too. I had a little filling left over so I made it into a small patty and fried it as well. Turn the chillies after about 4 minutes. Continue to cook for another 3-4 minutes.
7. Make the sauce by stirring the coconut into the yoghurt. Add about 2 tbsp cold water so it’s not too thick. Season
8. Heat a little more oil in a small saucepan. Add the cumin and mustard seeds and curry leaves. Fry for about 20 seconds until the mustard seeds start to pop and then pour over the yoghurt.
9. Serve the yoghurt sauce over the chillies. It can be a starter, side dish or even a main meal with some rice or bread.