Wash the chilly peppers and dry them
Slit the chillies lengthwise leaving some space on both ends
Take 1 tsp oil in a pan and add the Gram Flour and roast it very well
Dry roast the desiccated coconut
Take 1/2 tbsp oil in a pan
Add Mustard seeds and cumin seeds, let them crackle
Add pinch of Asafoetida (hing)
Add Ginger Garlic paste and fry
Now add in the Turmeric powder, Coriander Powder and Kashmiri red Chilly Powder
Finally add the roasted Gram Flour and desiccated coconut
Add salt and cook the stuffing for 3-4 minutes (or till everything is cooked well)
Transfer to a bowl and allow to cool down
Once the mixture has cooled down add the Lemon Juice and mix it
Take the Slit peppers and carefully stuff them with the mixture. Make sure you do not tear the chilly
Add 4-5 tbsp cooking oil (I use Rice Bran Oil) in a pan, place the chillies on the pan, spirnkle some salt and put the lid on
Shallow fry the chillies for about 3-4 minutes on each side
Fry until the chillies change color and the thin skin of the chilliy becomes visible.
