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the batter, and with a finger spread the batter evenly into the opening. Fill the peppers about half full with batter. (Besan batter is very sticky and hard to work with. Some of the batter might stick to the outside of the peppers.)

4. Heat the remaining 1 tablespoon of oil in a large nonstick fry pan on medium-high heat. Add the stuffed banana peppers in a single layer, filled side up. Cover with lid and cook for 5 to 6 minutes until the peppers are tender (they change color and appear transparent. The besan stuffing will harden and fill the peppers). Turn the peppers occasionally using tongs, making sure to evenly brown all sides. Remove the lid and cook for another 2 minutes, turning occasionally.

5. Using tongs, transfer peppers to a serving dish. Discard any remaining oil.

NUTRITION INFORMATION PER SERVING:

Calories: 108; Total Fat: 7 g (Saturated

Fat: 0.5 g); Carbohydrate: 8 g; Protein: 4 g;

Fiber: 3 g; Sodium: 302 mg

GF

Green Pepper Crumble

Besan Wali Shimla Mirch

PREP: 5 minutes

COOK: 15 minutes

MAKES : 6 to 8 servings

SERVING SIZE : ¼ cup

Besan (chickpea flour) adds a nutty taste and texture to these peppers. Cut the peppers into small pieces and cook them until just tender. The besan creates a light coating, making the mixture appear crumbly.

3 tablespoons canola or vegetable oil

½ teaspoon cumin seeds

½ cup besan

2 cups green peppers, chopped into ¼-inch

pieces

¼ teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon cayenne pepper, or to taste

1 teaspoon salt

½ teaspoon amchur, or 1 teaspoon lemon

juice

1. Heat oil in a heavy skillet on medium heat. Add cumin seeds and cook for a few seconds until golden brown. Add besan and mix well with the back of a spoon, breaking up any lumps. Cook for 2 to 3 minutes, until besan becomes bubbly.

2. Stir in the peppers. Add turmeric, coriander, cayenne pepper, and salt. Stir well. Reduce heat, cover, and cook for 6 to 8 minutes until peppers are slightly tender but still crunchy. Stir in amchur.

3. Immediately transfer to a serving bowl and leave open to avoid further cooking of the peppers.

NUTRITION INFORMATION PER SERVING:

Calories: 87; Total Fat: 7 g (Saturated

Fat: 0.5 g); Carbohydrate: 6 g; Protein: 2 g;

Fiber: 1 g; Sodium: 338 mg

GF

Stuffed Baby Eggplant

Bharva Chote Baingun

PREP: 30 minutes

COOK: 30 minutes

MAKES : 6 servings

SERVING SIZE: ½ eggplant

This is an elegant as well as a delicious way to serve eggplants. Use small round eggplants (3 to 4 inches each). If you cannot find the little eggplants, use a large eggplant and cut it into pieces just before serving.

½ cup carrots, ¼-inch diced

½ cup potatoes, ¼-inch diced

½ cup frozen peas, thawed

3-4 small round eggplants (about 1½ pounds)

¾ teaspoon salt, plus extra for salting

eggplants

3 tablespoons canola or vegetable oil, divided

½ cup onion, finely chopped

2 teaspoons green chile, finely chopped, or

to taste

1 cup tomatoes, chopped

1 teaspoon ground cumin

½ teaspoon turmeric

2 teaspoons ground coriander

½ teaspoon fennel seeds, coarsely ground

½ cup water

1 teaspoon amchur, or 2 teaspoons lemon juice

1. Chop carrots and potatoes into ¼ -inch pieces. In a small bowl, combine frozen peas, carrots, and potatoes. Set aside.

2. Cut the eggplants in half vertically from the stem down, leaving the stem on. Using a sharp knife, score the pulp about ½ inch from the skin. Scoop out the pulp with a spoon, making an eggplant shell. In a large bowl, mix cold water and 1 teaspoon salt and soak the eggplant. (This will help prevent the eggplants from browning.) Set aside.

3. Chop the eggplant pulp into small pieces and set aside.

4. In a large nonstick fry pan, heat 1 tablespoon oil on medium-high heat. Add onion and fry 2 to 3 minutes until golden brown. Add green chile and tomatoes. Stir, cover with lid, and cook for about 1 minute. Add cumin, turmeric, coriander, fennel seed powder, and salt and stir to mix. Add the eggplant pulp, peas, carrots, and potatoes. Stir in ½ cup water. Cover with lid, reduce