Guest Author - vandana trivedi

Ingredients:

large sized Green Chillies or Bell Peppers 8-12
Chicken Mince 1/2 kg
Medium sized Onions 3
Ginger paste 1 tsp
Garlic paste 1 tsp
Chopped Coriander leaves 1 tbsp
Beaten plain Yogurt 1/2 cup
Oil 1/4 cup
Caraway Seeds 1 tsp
Salt to taste
Turmeric Powder 1/2 tsp
Red Chilli Powder 2 tsps
Lemon Juice 1 tbsp
Fresh Garam Masala 1 tsp



Method:

Remove stems, wash, slit and de-seed green chillies.
Finely Chop two onions and thinly slice the third one.
Heat two tbsp oil in a pan. Add half tsp caraway seeds and half of the chopped onions, fry for a minute and add half the ginger-garlic paste. Add chicken mince and sauté for five minutes. Add salt to taste, a pinch of turmeric powder and half the red chilli powder. Mix well and cook on high heat till completely dry, Keep stirring in between. Let it cool.
Remove chicken mince into another bowl and mix in half the chopped coriander leaves. Stuff chillies with half the chicken mince masala and if need be, secure with toothpicks.
In another pan, heat remaining oil and add remaining caraway seeds. Add rest of the chopped onions and sliced onions. Fry till golden brown and add remaining ginger-garlic paste, turmeric powder and red chilli powder. Mix well and add the remaining chicken mince masala.
Add yogurt and cook for two to three minutes. Add half a cup of water and mix gently. Place stuffed chillies on this. Sprinkle some salt, garam masala powder, remaining chopped coriander leaves and lemon juice. Cover and cook on low heat for ten to fifteen minutes.
Serve hot with chapaties or naan.