Jalapeno Peppers 4-5
Besan half cup
Salt
Cumin-coriander powder
1 Tsp Turmeric Powder
1/4 cup jaggery (ગોળ)
A pinch of cumin seeds
Oil 2 tsp ( to fry the peppers)
Oil 1 tsp (for stuffing)
Lemon Juice - 1 Tablespoon ( Optional)
Roast besan in a pan, let it cool down.
Add salt, turmeric, jaggery, cumin-coriander powder, oil and lemon juice.
Wash the peppers, cut from one side and remove the seeds. Fill the stuffing.
Heat oil in kadai, add cumin seeds and the stuffed peppers. Cook for 5-10 minutes on medium flame. Turn back the side of the peppers to cook through-out. Serve hot with roti and sabji.
