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    Home » By Category » Curries & Fries » Stir Fries

    Published: Jul 3, 2009 · Modified: Dec 26, 2019 by usha

    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

    Printable Recipe
    Ingredients:
    • 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

    Preparation:
    • 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.

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    Reader Interactions

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    1. bergamot says

      July 23, 2009 at 9:14 am

      very different... looks spicy and really delicious.

      Reply
    2. Ramya says

      July 07, 2009 at 4:03 pm

      I too like this curry. looking delicious Usha

      Reply
    3. pualine says

      July 04, 2009 at 5:49 pm

      great thankyou so much, i bought the spices from http://www.indianfoodandspices.co.uk and gave it a try and will now use it at my dinner parties, delicious!

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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