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Before you jump to Stuffed Chili Pepper in Tomato Gravy recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.
Healthy and balanced eating helps bring about a feeling of wellness. Whenever we eat more healthy foods and a smaller amount of the unhealthy ones we usually feel much better. A salad helps us feel a lot better than a piece of pizza (physically at any rate). This is usually a problem, nonetheless, with regards to eating between goodies. You can spend numerous hours at the supermarket searching for an ideal snack foods to make you feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?
Foods made from whole grains are excellent for a easy snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can be healthier with wholesome chips and crackers. Whole grains are usually better than processed grains found in white bread.
You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to stuffed chili pepper in tomato gravy recipe. You can cook stuffed chili pepper in tomato gravy using 15 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Stuffed Chili Pepper in Tomato Gravy:
- Use 5-6 chili peppers
- Take leftover cooked dal (lentil curry), simmered till dry
- Get 2-3 tbsp. oil
- Get 1 tsp. cumin seeds
- Use pinch asafoetida
- Prepare 1 onion, chopped
- Provide 1 sprig curry leaves
- Take 1 tsp. ginger-garlic paste
- Prepare 2 tomatoes, pureed
- Provide to taste salt
- Get 1/2 tsp. turmeric powder
- Use 1 tsp. red chili powder
- Take 1/2 tsp. roasted cumin powder
- Prepare 1 tsp. roasted coriander powder
- Provide coriander leaves to garnish
Steps to make Stuffed Chili Pepper in Tomato Gravy:
- 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.
- 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.
- Now add ginger-garlic paste and turmeric powder. Continue to sauté till it is well fried.
- Pour in tomato puree and the rest of the dry spices.
- Mix everything well & sauté till oil separates.
- 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.
- 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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