Banana chilli filled with fenugreek, raisin and bitter gourd in a chickpea batter

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This vegetarian starter from Vivek Singh delivers the delicious tangy flavour of fenugreek mixed with the heat of banana chilli, while the chickpea batter adds crunch and textural interest. Serve with green pea pilau rice and the sauce on the side.

First published in 2015
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Ingredients

Metric

Imperial

Banana chillies

Bitter gourd filling

Chickpea batter

  • 4 tbsp of chickpea flour
  • 1/2 tsp carom seeds
  • 1 tsp red chilli powder
  • 1/2 tsp salt
  • ginger, 1 inch piece, chopped
  • 1 tbsp of coriander, chopped
  • 1/4 tsp bicarbonate of soda
  • 250ml of sparkling water

Sauce

Equipment

  • Deep-fryer

Method

1
Preheat the oven to 200°C/gas mark 6
2
Slit the chillies on one side and remove the seeds. Sprinkle over the salt and oil and roast in a hot oven for about 3–5 minutes until soft and pliable. Keep aside on a kitchen towel to absorb the excess moisture
3
Preheat a deep-fryer to 180°C
4
To prepare the filling, sprinkle salt on the bitter gourd and set aside in a strainer for approximately 15 minutes to drain out the liquid
  • 2 bitter gourds, scraped, de-seeded and cut into thin slices
  • 1/2 tsp salt
5
Deep fry the bitter gourd until crisp and place on kitchen paper to drain
  • oil, for deep-frying
6
Heat the vegetable oil in a frying pan, add the cumin seeds and when they start to splutter add the onion. Sauté until they are soft, then add the turmeric powder, ginger, green chillies, fried bitter gourd, fenugreek seeds and raisins. Stir for 2 minutes
7
Stir in the potato, mix well and season with salt. Sprinkle the lemon juice and coriander leaves into the pan and remove from heat
8
For the batter, mix all of the ingredients together until smooth. Cover and set aside
  • 4 tbsp of chickpea flour
  • 1/2 tsp carom seeds
  • 1 tsp red chilli powder
  • 1/2 tsp salt
  • ginger, 1 inch piece, finely chopped
  • 1 tbsp of coriander, chopped
  • 1/4 tsp bicarbonate of soda
  • 250ml of sparkling water
9
To make the sauce, heat the oil in a heavy-based pan and add the bay leaf and cloves. Once they start to sputter, add the onions and sauté over a low heat so that they do not caramelise. Once the onions have softened, add the green chillies, ginger and turmeric powder and stir for 3–4 minutes
10
In a bowl whisk the boiled cashew nut paste and the yoghurt, add the mixture to the onions and keep stirring until the mixture comes to a boil. Season with salt and sugar and cook for another 6–7 minutes until the fat separates. Finish the sauce with mace powder, cardamom powder and fenugreek leaves
11
Preheat the deep fryer to 180°C
  • oil, for deep-frying
12
Divide the filling into 4 portions and use it to stuff each chilli. Dip the chillies in the batter and deep fry until crisp on the outside
13
Serve the chillies as a side with the sauce, some rice and a curry of your choice
First published in 2015
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After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

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