Chili peppers are stuffed with boiled potatoes. I made curry of stuffed jalapenos when I was in U.S.A and the result was awesome.
Jalapeno is a medium to large size chili pepper originated in Mexico.
- 8 Jalapeno
- 3 medium-sized potatoes
- 1 large onion finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green chillies finely chopped
- 1 cup diced tomatoes
- 1 tbsp coriander powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp garam masala
- 4 tbsp cooking oil
- Slit each jalapeno length wise, remove the pith and keep aside for later use.
- Boil the potatoes, peel and mash roughly.
- Heat 1-2 tbsp cooking oil in a skillet on medium flame. Add the cumin seeds and cook till spluttering stops.
- Add the green chillies and fry till it turns whitish. Add mashed potatoes and cook for 2 minutes, stirring often. Turn off the fire, add salt to taste and mix well.
- Fill each jalapeno to the top with the mashed potato mix. Press down and top up to ensure they are well filled.
- Heat 3-4 tbsp oil in another pan. Add ginger and garlic paste, fry till it turns light golden.Add the onion and fry till soft.
- Now add all the powdered spices and fry for 1 minute. Add the diced tomatoes and cook, stirring often, till the tomatoes become pulpy. Add 1 cup of water and add stuffed jalapeno. Cook on low heat till jalapenos are tender.
- Serve with Dal and Rice or Roti or Paratha.
Do You Know?
In comparison with other chili peppers, the jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation.
The heat, which is caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante.
Deseeding and deveining can reduce the heat imparted to a recipe that includes jalapenos.
They also have a distinct acidic taste.
Handling fresh jalapenos may cause mild skin irritation in some individuals. Some handlers choose to wear latex or vinyl gloves while cutting, skinning, or seeding jalapenos.