A Guest Post and New Recipe from Vegetarian Food Blogger Rabbit Food Rocks
Readers, you are in for a TREAT! If you aren’t already familiar with Rabbit Food Rocks, get ready to chuckle, grin, and reminisce all while drooling over the food photography. Rabbit Food Rocks is a vegetarian food blogger and my lovely and talented sister, who blogs not only about Indian food but probably even more so about non-Indian food. And without further ado, here she is!
The Great Ambiguous “Aatlu”
- 8 long cubanelle peppers
- ½ c roasted chickpea flour (dry roast on a skillet for about 5 mins, constantly stirring until fragrant)
- ¼ c ground peanuts raw
- ¼ c coconut flakes (unsweeted OR sweetened if not using jaggery)
- 2 Tbsp packed Jaggery
- 1 tsp salt
- 1 Tbsp ground cumin
- ½ tsp turmeric
- ¼ tsp asafetida
- 1 tsp amchur (optional: find at the Indian grocery store)
- 1 Tbsp canola Oil
- ⅓ cup canola oil
- Combine roasted chickpea flour, peanuts, coconut, jaggery, salt, cumin, turmeric, asafetida and amchur and 1 tbsp oil in a bowl. Reserve ⅓ cup of this mixture.
- Slit banana peppers lengthwise and remove seeds, careful not to break its shape. If pepper is curved, slit on the inside of the curve.
- Lightly stuff peppers, not filling too much…a rough scatter inside the cavity.
- In a shallow and wide pan, heat ⅓ c oil on med-high.
- Roast peppers on both sides charring brown 10-15mins.
- Sprinkle ⅓ cup of reserved mixture over peppers.
- Cover, turn heat to low and cook for 1-2 mins.
- Turn off heat and leave covered for an addtitonal minute.
- Uncover and stir gently, mixing in the sprinkled besan mixture.
- The peppers will have steamed slightly.