It was yet another one of those evenings....I was frantically searching for a curry to make for dinner to go with rotis. Now, that am blogging seriously, I have come across some really delectable blogs with some very yummy recipes. It will be very mean of me if I do not give due credits for the basic idea!
I came across this red raddish curry in one of my fellow bloggers site and adapted it to make my version of stuffed curry. You can check out the original recipe here!
Well, I had a white raddish and these long bright green jalapenos which have been waiting to be cooked for almost a month now! I can swear by the Jalapenos and also award it the most long standing veggie in fridge:-)!
Ingredients:
- 4 Jalapenos of your choice
- 1 medium raddish if white or 2 cups of chopped red raddish
- 1 medium onion
- 1/2 medium tomato or 1 small tomato
- 1/4 tsp chilly powder
- 1/8 tsp turmeric powder
- Salt to taste
- 3 tsp oil
For Masala powder:
- 2 tsp coriander seeds
- 1 tsp channa dhal
- 1 tbsp peanuts
- 1 tsp cumin seeds (jeera)
- 1 tbsp shredded coconut
- 2 red chillies
Prep time: 20 mins Cook time: 30 mins
Preparation:
- Peel the skin of raddish and chop it into fine pieces. Chop the onions and tomatoes finely and set aside.
- In a pan, heat 1/4 tsp oil and fry the ingredients given under "masala powder" above.
- Set aside and grind into a powder on cooling.
- In a pan, heat 1 tsp oil, add the raddish, onions and tomatoes. To this add the chilly powder, turmeric and salt and cook covered on medium for 10 mins.
- Keep stirring in between to incorporate the flavours well. Once the raddish is cooked well, add the masala powder as needed. You can store the remaining powder to use in some other curries.
- The curry is ready now. It can be served as is with rice or roti. However, I used Jalapenos and stuffed them!
Stuffing:
- Cut off the stem of the Jalapenos and cut them into 2 or 3 pieces depending on length.
- Core the inside of the Jalapenos and remove all seeds. If you prefer very less spice, you could rinse them in running water once!
- Now, stuff the prepared curry into the Jalapenos tightly pushing them down with the tail of a spoon.
- In a pan, heat 2 tsp of oil, add the Jaapenos one after the other and fry them on medium or low heat.
- Turn over the Jalapenos on all sides and cook them well until the flavour of the curry and the chilly infuse into one another.
- Jalapeno cooks really fast and should be done in about 10 mins.Tasty Jalapeno stuffed raddish curry is ready to serve with rice or chapathi!
Foot note:
- If you are making just the curry, you can add one or two more red chillies while grinding the masala. Since i was going to stuff them into the Jalapeno, i added less chilly in the masala.
- Use the remaining curry as is.
I came across this red raddish curry in one of my fellow bloggers site and adapted it to make my version of stuffed curry. You can check out the original recipe here!
Well, I had a white raddish and these long bright green jalapenos which have been waiting to be cooked for almost a month now! I can swear by the Jalapenos and also award it the most long standing veggie in fridge:-)!
Ingredients:
- 4 Jalapenos of your choice
- 1 medium raddish if white or 2 cups of chopped red raddish
- 1 medium onion
- 1/2 medium tomato or 1 small tomato
- 1/4 tsp chilly powder
- 1/8 tsp turmeric powder
- Salt to taste
- 3 tsp oil
For Masala powder:
- 2 tsp coriander seeds
- 1 tsp channa dhal
- 1 tbsp peanuts
- 1 tsp cumin seeds (jeera)
- 1 tbsp shredded coconut
- 2 red chillies
Prep time: 20 mins Cook time: 30 mins
Preparation:
- Peel the skin of raddish and chop it into fine pieces. Chop the onions and tomatoes finely and set aside.
- In a pan, heat 1/4 tsp oil and fry the ingredients given under "masala powder" above.
- Set aside and grind into a powder on cooling.
- In a pan, heat 1 tsp oil, add the raddish, onions and tomatoes. To this add the chilly powder, turmeric and salt and cook covered on medium for 10 mins.
- Keep stirring in between to incorporate the flavours well. Once the raddish is cooked well, add the masala powder as needed. You can store the remaining powder to use in some other curries.
- The curry is ready now. It can be served as is with rice or roti. However, I used Jalapenos and stuffed them!
Stuffing:
- Cut off the stem of the Jalapenos and cut them into 2 or 3 pieces depending on length.
- Core the inside of the Jalapenos and remove all seeds. If you prefer very less spice, you could rinse them in running water once!
- Now, stuff the prepared curry into the Jalapenos tightly pushing them down with the tail of a spoon.
- In a pan, heat 2 tsp of oil, add the Jaapenos one after the other and fry them on medium or low heat.
- Turn over the Jalapenos on all sides and cook them well until the flavour of the curry and the chilly infuse into one another.
- Jalapeno cooks really fast and should be done in about 10 mins.Tasty Jalapeno stuffed raddish curry is ready to serve with rice or chapathi!
Foot note:
- If you are making just the curry, you can add one or two more red chillies while grinding the masala. Since i was going to stuff them into the Jalapeno, i added less chilly in the masala.
- Use the remaining curry as is.
this is so called creativity...very interesting...masala raddish stuffed jalapeno fry looks too tempting...
ReplyDeleteunique..
ReplyDeleteThanks sangee & harini!
ReplyDeletevery unique dish...looks awesome.
ReplyDeleteVery unique dish and looks simply tempting.
ReplyDeleteThanks Sayantani & Sensible Veg:-)!
ReplyDeleteWhat a creation ~ love the recipe n can't wait to try :)
ReplyDeleteUSMasala
Thanks so much aipi!I am drolling over ur raspberry blueberry spritzer...can't wait to try them...Will let you know how it turned out!
ReplyDelete