Stuffed Jalapenos

Ingredients:

Jalapenos - 6

Potato (large) - 1, boiled and mashed

Onion (small) - 1, finely chopped

Red chilly powder - 1/4 tbsp

Ground black pepper - 1/2 tsp

Lemon juice - 1 tbsp

Roasted bengal gram - 1/4 cup

Red chillies - 2, small

Cumin seeds - 1/4 tbsp

Salt - as per taste

Oil - 2-3 tbsp

Procedure:

1. Wash, clean and pat dry all the jalapenos. Now slit them length wise, open wide, scrap all the seeds with backside of spoon. Keep them aside until used.
2. Take a small kadai, add cumin seeds, red chillies and roasted bengal gram and dry roast them for 1-2 minutes. Once they cool down, blend them with little salt to get fine powder. Add 1-2 tbsp of oil in to powdered mixture and mix well.
3. In the same pan, heat oil, add chopped onion and saute them for 1 minute. Add mashed potato, red chilly powder, ground black pepper, salt and mix well. Switch off the flame, add lemon juice and stir well.
4. Now take each jalapeno, stuff half of it with roasted bengal gram mixture (lower layer) and fill the other half with potato mixture (upper layer).
5. Take a wide kadai, heat 1 tbsp of oil, place all the stuffed jalapenos one by one and roast them under medium flame until the bottom layer slightly changes its color. Serve hot with rice as a side dish.

TIP: You can also stuff only one stuffing in each jalapeno like roasted bengal gram flour alone in one and potato mixture alone in other. Alternately instead of frying in pan, you can also bake these at 400 F in oven.