Stuffed Green Chilli Sambhariyu

About this recipe

Large, mild bhavnagri chillies are slit lengthwise and stuffed with a dry-roasted besan paste sweetened by jaggery and anchored by crushed sesame seeds and peanuts. The finished chillies, pan-seared until their skin blisters and softens, reveal a filling that's simultaneously bitter from the chilli's wall, warm from the spices, and textured from the nuts. The filling combines richness and spice in equal measure: besan contributes earthiness and body, jaggery adds sweetness that balances heat, while crushed sesame and peanuts create a grainy texture that contrasts with the chilli's flesh. Coriander-cumin powder and turmeric warm the filling without overwhelming it. The critical technique involves timing: the chilli skin must blister and soften, indicating the flesh has begun to yield, but the filling cannot cook so long that it dries out. Cover-cook on low to ensure gentle, even cooking. Turning twice during the process ensures even blistering on all sides. Serve warm as a side dish. Stuffed chillies are best eaten fresh but keep refrigerated for two days and can be gently reheated.