Wash the green chilies, make a slit vertically and remove the seeds using a fork or a spoon. I used my fingers to deseed the chilies but if one has a sensitive skin, please do not use your fingers. Also, please wash your hands immediately after removing the seeds. I didn’t remove all the seeds as we like spicy hot curry. If one’s heat tolerance level is very low, please remove all the seeds.

Chop the onions and tomatoes and make a paste. Take it in a bowl and keep it aside.

In a spice grinder, grind coconut and sesame seeds to fine powder. Add this powder to the onion tomato paste.

Add chili powder, salt, turmeric and coriander powder to the onion paste, and mix well.

Steps 2-4 can be done in one step by taking all the ingredients into a wet grinder and making a paste. My wet grinder is small and chose to make the paste and powders separately and then mix everything together.

Lightly stuff each chili with the stuffing, about ½ – 1 ½ tsp. of filling per chili, depending on the length of the chili. I had some very long chilies and some medium length chilies. After stuffing the chilies, cut each chili into two pieces. This cutting the chilies into two pieces is not a must but I did it as the chilies were very long. You will have some leftover stuffing and keep it aside.

Heat oil in a non-stick pan and add the remaining onion stuffing, ginger garlic paste, and sauté for 1 – 2 minutes. You need not fry the onion for too long.

Add the stuffed chilies and mix well to coat the onion paste.

Cover and cook on medium heat for 2- 3 minutes. By this time my onion stuffing was burning so I reduce the flame to medium low and cooked it covered for another 4-5 minutes, stirring it in between. It is important to stir it to evenly cook the chilies and also for evenly roasting the onion stuffing.

Remove the cover. By now the chilies and onion paste will be nicely roasted. In fact, the onion paste will be kind of dry and crumbly. Reduce the flame to low, add ¼ cup of water and mix well. Increase the flame back to medium low and cook for 3-4 for minutes or until required consistency of the curry is reach. I wanted the curry to be dry but not too dry either. If one wants gravy like consistency, add more water. I like the chili curry dry.

Serve it with rice.