Tender crisp, stuffed mini peppers evocative of Indian pickle spices, are perfect for a fall get together! Quick and easy, vegan, gluten free recipe!
Are you enjoying the gorgeous fall colors where you live? Here in New England, the trees are displaying their autumn splendor in gorgeous yellow ochre, orange and red! The weather has been sunny and crisp these past few days too.
The fresh, crisp mini peppers in yellow, orange and red seem to take their cue from nature. These peppers are not hot and their awesome taste and crunch make them perfect for fall appetizers. As I gravitate towards warm food in the cooler temperatures, I started thinking about the nutrient rich sesame seeds. According to Ayurveda, they also help generate heat in the body.
The stuffing of split mustard seeds, asafetida, fenugreek seeds, chili and turmeric powder, is evocative of Indian pickles.
This one pan dish is made by laying the stuffed mini peppers over tempered oil, cooking them just for a few minutes until tender crisp and then served with a fresh squeeze of lime!
I love serving them straight out of my cast iron pan.Do you love cooking in a cast iron pan as much as I do?
Achari Mini Peppers
For the stuffing-
- 2 tablespoons brown sesame seeds, roasted
- 1 table spoon split and husked mustard seeds, roasted
- ¼ teaspoon asafetida
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder (or to taste)
- 1 tablespoon brown sugar
- Salt to taste
- 10 mini peppers, split in half lengthwise, deseeded and pith removed
For the tempering-
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1/8 teaspoon fenugreek seeds
- ¼ teaspoon asafetida powder
Juice of ½ lime
To Make the Achari Mini Peppers-
- Grind together the roasted sesame seeds and the roasted split mustard seeds into a coarse mixture. Add the asafetida, turmeric and chili powders, brown sugar and salt. Mix all together.
- Lightly fill the peppers with this mixture.
- In a cast iron pan, heat the oil over medium heat. Add the mustard seeds. When they start to splutter, add the fenugreek seeds and the asafetida powder.
- Turn down the heat to low, arrange the stuffed peppers on top and let them cook for about 2 minutes or until they are roasted on the bottom but tender crisp on the sides.
- Squeeze the lime juice over the peppers and serve the sizzling peppers immediately.