Ingredients

1. Oil – 1 tbsp
2. Green chillies – 6

Stuffing

3. Grated fresh coconut – 1/2 cup
4. Garlic cloves – 3
5. Salt - as per taste

Method

1. Slit the green chillies and remove few seeds in it or can remove all, if you do not want to be spicy and keep it ready.
2. Grind grated coconut and garlic cloves, salt to a coarse powder, keep it ready.
3. The mixture will not be dry; it will be wet because of garlic cloves and salt.
4. Stuff the coconut mixture inside the chillies and press the chillies well, so that it does not come out, while frying.
5. Try to press on the sides of the slit, so that it is closed lightly.
6. Preheat the kadai or tava, with 1tsp oil, when hot; place the chillies, one by one and cook till its colour changes to golden colour on one side.
7. Turn the other side slowly and cook on medium flame, can close the lid and cook.
8. Add oil in between on the corner sides and sprinkle little water to make the chillies soft otherwise you can avoid water.
9. While turning, if the stuffing comes out, it’s okay. Switch off when done.
10. Serve with plain rice and any dal.

Notes

1. Do not turn the chillies frequently; otherwise the stuffing will come out.
2. You can prepare with dry coconut also, the taste will defer.
3. Slit the chilli very carefully and stuff coconut mixture in and enclose properly , press on both sides.
4. You can use the remaining coconut mixture in the stir fries, just sprinkle in the end like okra fry, potato fry, carrot fry and many more(poriyal).
5. While frying the chilli , first fry the slit side(stuffed coconut side)on the tava, then turn and cook the other side.