Stuffed Green Chilli Sambhariyu

Method

1. 1Mix besan, sesame-peanut, coriander-cumin, turmeric, chilli, jaggery, salt and lemon with 1 tbsp oil into a moist filling.
2. 2Stuff into each chilli through the slit; press to close.
3. 3Heat remaining oil; crackle mustard and curry leaves.
4. 4Lay chillies in a single layer; cover-cook on low 10 min, turning twice, until skins blister and filling sets.