Maracha na Ravaiya
Author: 
Cuisine: Gujarati
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb. small or baby assorted peppers (15 to 18 peppers)
  • 2 tablespoons olive oil
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ½ cup chickpea flour
  • ¼ cup ground peanuts (optional)
  • ½ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 3 teaspoons salt or to taste
  • 6 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • ⅛ teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash peppers and pat dry. Make a T cut on one side of pepper and carefully remove seeds and membrane. Keep the stem.
  2. Combine stuffing ingredients into a medium mixing bowl. Stuff the peppers one by one with stuffing either by hand or with a ¼ teaspoon measuring spoon. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed peppers in a pan in a single layer. Increase heat to medium, cover the pan and let peppers cook until soft but not mushy, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the peppers during half way of cooking. The bottom of peppers will caramelize during cooking and it will add nice flavor.
  4. Can be served warm as a side dish and/or with any Indian flat bread.
Recipe by Lovely Masala at http://www.lovelymasala.com/ravaiya-bharelu-shaak/