• 8-10 banana chillies
  • 1 medium sized onion, finely chopped
  • 2 tbsp tomato puree
  • 2 tbsp desiccated coconut powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp sugar
  • 1 tbsp oil
  • salt to taste
  • On a hot frying pan, add a few drops of oil and roast 1 tbsp coconut powder, 1 tsp cumin powder, 1 tsp coriander powder and 1/2 tbsp ginger-garlic paste. Add a pinch of salt.
  • Slit the chillies vertically without cutting them all the way through. Remove the seeds. Stuff the chillies with the above mix.
  • Now heat oil in a frying pan and saute the chopped onions till golden brown. Add the remaining ginger-garlic paste and stir it around for a couple of minutes.
  • Add tomato puree and let it simmer for 3-4 minutes. Add the remaining coconut powder, cumin powder, coriander powder and turmeric powder. Add sugar and salt to taste.
  • Add some water and let it cook for a minute. Then add the stuffed chillies and cook until the chillies get tender.
  • This dish can be served with garlic bread or roti or paratha.