A favourite Indian recipe with a vegetable that is Indian in origin.
To serve: 4

8 big sized Green chilli
5 tbsps Oil
1/4 tsp Asafoetida
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 Coconut (scraped)
1/2 tsp Red chilli powder
1/2 tsp Aniseed powder (saunf)
1/4 tsp Cumin powder
1/4 tsp Coriander powder
1 small sized Raw mango (peeled & grated)
Salt to taste
1 tbsp Fresh coriander leaves (finely chopped)

Clean green chillies and give a slit to remove the inner seeds. Wash and apply some salt and set aside for thirty minutes. Wash again and set aside. Heat two tablespoons of oil in a kadai and add asafoetida, mustard seeds and turmeric powder. When the seeds crackle, add coconut and sauté till lightly coloured. Add red chilli powder, aniseed powder, cumin powder, coriander powder and grated raw mango. Sauté till well mixed and dry. Add salt and chopped coriander leaves. Remove from heat and set aside to cool. Stuff the mixture into the chillies. Heat the remaining oil in a kadai. Place the chillies, cover and cook for five minutes. Remove and serve hot.