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
- 2 tbsp Oil
- ½ – ¾ cup chopped Onions
- 2 tsp Ginger Garlic Paste (can substitute garlic paste for ginger garlic)
- 1½ – 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Chili Powder
- Salt to Taste
- 10 Long Green Chilies (can use Long Hot Peppers)
- 2 tbsp Milk
- 2 tbsp Dry Roasted Sesame Seed Powder
- 1 – 1½ tsp 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 tsp 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.