of Dar-es-salaam, TZ
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8 long peppers (normally these peppers are not hot)
4 tbsps gram flour(chana flour)
2 tbsps lemon juice
3 tsps red chilly powder
1 1/2 tsps garlic paste
1 tsp ajwain
2 tsps turmeric powder
2 tbsps oil
1 tsp mustard seeds
Wash peppers, slit them lenghtwise, leaving the stem side intact.
Take gram flour in a bowl, add all spices except oil,add water to make a thick paste.
Stuff the chillies with this paste, and smear the remaining on it.
Heat oil ,add mustard seeds,when they splutter, lower the heat and put the stuffed chillies, mix slowly, cover them and leave them to cook on low heat, stirring occasionally.
Serve with any rice preparation.
Sour Cream Dip