Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed chili pepper in tomato gravy. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Chili Pepper in Tomato Gravy is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Stuffed Chili Pepper in Tomato Gravy is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have stuffed chili pepper in tomato gravy using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Stuffed Chili Pepper in Tomato Gravy:

1. Take 5-6 chilli peppers
2. Prepare As required leftover cooked dal (lentil curry), simmered till dry
3. Make ready 2-3 tbsp. oil
4. Make ready 1 tsp. cumin seeds
5. Prepare pinch asafoetida
6. Make ready 1 onion, chopped
7. Make ready 1 sprig curry leaves
8. Make ready 1 tsp. ginger-garlic paste
9. Make ready 2 tomatoes, pureed
10. Prepare to taste salt
11. Take 1/2 tsp. turmeric powder
12. Make ready 1 tsp. red chili powder
13. Prepare 1/2 tsp. roasted cumin powder
14. Get 1 tsp. roasted coriander powder
15. Take as required coriander leaves to garnish

Instructions to make Stuffed Chili Pepper in Tomato Gravy:

1. Cut the top off the chili peppers and stuff with the reduced leftover dal. Heat oil in a pan and sauté the stuffed peppers till light brown. Drain and keep aside.
2. Temper the same oil with cumin seeds and asafoetida. Saute for a few seconds. Add the onion and curry leaves. Stir fry till the onions turn light brown in colour.
3. Now add ginger-garlic paste and turmeric powder. Continue to sauté till it is well fried.
4. Pour in tomato puree and the rest of the dry spices.
5. Mix everything well & sauté till oil separates.
6. Add 1 cup water & bring to a boil. Add fried & stuffed chili peppers. Cover with a lid & simmer on a medium flame for 3-4 minutes till done.
7. Garnish with coriander leaves & serve as a side dish with pulao, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapatti.

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