Stuffed Green Chilies Curry ~ Mirapakaya Kura

Stuffed Green Chilies or mirapakaya kura is one of my favorites.  However, I do not make it as much as I would love to.  Mr. U is not very fond of it.  I can not say he does not like it either. It depends on his mood.  I don't like it when he does not eat what I cook, so I usually avoid cooking stuff, which I know he might not eat.   Today I made Mirapakaya kura for lunch and he saw me taking pictures before we ate.  During our lunch, he asked if I made it for the blog.  I denied and said I made it because I like and it is one of my favorites.  He refused to believe me and asked why don't make it very often if I like this kura so much and it only takes 10 minutes to cook it?  He does have a point there but he doesn't understand that cooking is not fun when I know I would be the  only one eating it.

Total Time: 20 – 25 minutes
Preparation Time: 10 minutes (excludes the time required to prepare the powders)
Cooking Time: 10 -12 minutes
Serves: 2

• 2 tablespoon Oil
• ½ - ¾ cup chopped Onions
• 2 teaspoon Ginger Garlic Paste (can substitute garlic paste for ginger garlic)
• 1½ – 2 teaspoon Coriander Powder
• ½ teaspoon Turmeric Powder
• 1 teaspoon Chili Powder
• Salt to Taste
• 10 Long Green Chilies (can use Long Hot Peppers)
• 2 tablespoon Milk
• Stuffing:
  • 2 tablespoon Dry Roasted Sesame Seed Powder
  • 1 – 1½ teaspoon Coconut Powder (opt)
  • Pinch of Salt

• Wash the chilies and make a slit them vertically. Carefully remove the seeds from inside using either fork or a spoon. I used my fingers. I feel that is the easiest way to seed the chilies.  Mind you, if you use fingers, wash hands immediately to avoid the burning sensation.  I did not remove all the seeds, just a few to reduce the heat of the chilies.
• Lightly fill the chilies with the stuffing. Do not stuff the chilies with the stuffing. About ¼ - ½ teaspoon of stuffing per chili should suffice. There will be some left over stuffing, which will be used later. Cut the chilies horizontally into two pieces. I was not going to cut them into two, but when cooking them, I realized it is easy to mix if the chilies were smaller.
• Heat oil in a pan and fry the onions until translucent.
• Add ginger garlic paste and fry for a minute or two until the rawness of the paste is gone.
• Add coriander, turmeric, chili powder and salt and mix well.
• Add the chilies saute them until the spices coat the chilies. Add milk and mix it. Cover the cook on medium to medium high flame for 3-5 minutes until the chilies are cooked and tender. Mix it in between to ensure that the chilies and the mixture/masala does not burn.
• Remove the cover, add the left over stuffing mixture and cook for another 2-4 minutes.
• Remove from heat and serve with rice.