• 4 red banana chillies (very large chillies for stuffing)
➠ For the stuffing
• 3 tablespoons vegetable oil, plus extra for frying
• 1 teaspoon mustard seeds
• 2.5-cm/1-inch piece ginger, peeled and chopped
• 2 green chillies, chopped
• Few curry leaves, chopped
• 2 carrots, peeled and very finely diced
• 60 g/2 oz peas, defrosted if frozen
• 3 potatoes, boiled and very finely diced
• 1 teaspoon ground turmeric
•1 teaspoon chilli powder
• salt, to taste
• 1/2 teaspoon garam masala
• juice of 1 lemon
• 30 g/11/4 oz Cheddar cheese, grated
• 2 tablespoons Mint and coriander chutney
1. Cut the chillies in half lengthwise, deseed and set aside.
2. Make the stuffing. Heat 3 tablespoons oil in a pan, add the mustard seeds and allow them to crackle. Add the ginger, green chillies and curry leaves and sauté for 1 minute.
3. Add the carrot and green peas and cook until soft. Add the potatoes, turmeric, chilli powder and salt. Cook for 2–3 minutes. Sprinkle over the garam masala and lemon juice and check for seasoning. Turn off the heat and allow the mixture to cool.
4. Once cold, add the grated cheese and Mint and coriander chutney. Stuff the chillies with this mixture.
5. Heat a non-stick pan, add oil and cook the chillies for 1–2 minutes on each side over a low heat, turning regularly until golden. Make sure that the stuffing does not ooze out.
Recipe from Food of the Grand Trunk Road by Anirudh Arora and Hardeep Singh Kohli (courtesy New Holland Publishers)