Ingredients
- 2 tsp Dhaniya (powder)
- 1 cup Curd
- ½ cup Tamarind Juice
- 2 (Average size) Onion
- 2 tsp. Zeera (grinded)
- 8-10 (Large Size) Green Chilies
- 1 tsp Haldi (powder)
- 1 tbsp Qeema (Mince)
- 5 Red Chili (whole)
- ½ cup OIL
- 2 tsp Red Chili (powder)
- 1 tsp Ginger-Garlic (paste)
- 1 tsp Sounff
- To taste Salt
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Recipe Info
Category : Meat / Beef / Chicken
Rating : 4
Contributor : n/a
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Directions
Take chilies and make slits in center and remove seeds. Take separate bowl and add tamarind juice, zeera powder, salt (to taste), sonuff & dhaniya powder. Make paste of them and stuff it in green chilies and wrap them with thread.
In ½ cup Oil add chop onion and fry till light brown. Add Qeema with garlic-ginger paste and look till aroma arises and Qeema’s water gets evaporated. Than add salt, red chili (whole) & zeera. When Qeema gets cooked add ½ cup curd and cover a lid for 10 minutes. Then add stuffed chilies and cook for 5 minutes till becomes tender.
Serve hot with coriander leaves (green dhaniya) and ginger. Best to serve with Nan or Fried Rice (Baghar-e-Chawal) |
