Oats Stuffed Mirchi Chilli Curry

Oats Stuffed Mirchi Chilli Curry Recipe

This recipe is a healthy variation to the famous 'Hyderabadi mirchi ka salan'. In this recipe, oats along with some lovely flavors is stuffed in banana peppers/bajji mirchi and then cooked in a basic gravy.

Cooking time
30 min


    • 6 large green chilies, slit
    • 1 big onion, finely chopped
    • 100ml tomato puree
    • 1 green chili, finely chopped
    • ¼ cup thick yogurt
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon garam masala powder
    • 1 tablespoon coriander powder
    • 1 teaspoon jeera powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chili powder
    • 1 tablespoon jeera seeds
    • 2-3 cloves
    • 1” piece cinnamon
    • Salt to taste
    • 2-3 tablespoon Saffola oil
      • 1 packet Saffola Classic Masala Oats
      • 2 tablespoon cooked corn kernels
      • 1 small onion, finely chopped
      • 1 tablespoon coriander leaves, finely chopped
      •  2 tablespoon yogurt approximately
      • Salt to taste
      • 1 teaspoon jeera powder
      • 1/2 teaspoon amchur/dry mango powder
      • 1 green chili, finely chopped

How to make Oats Stuffed Mirchi Chilli Curry

    • Dry roast the oats until it turns slightly golden brown in color. Remove it from the heat and transfer it to a mixing bowl
    • Into this, add all the remaining ingredients mentioned under ‘Oats Stuffing’ and give it a good mix
    • If the stuffing is too dry, add more curd. The stuffing should hold together when you make a ball out of it. Set aside

    • Stuff the prepared oats filling in each of the deseeded mirchi/chili
    • Heat oil in a skillet/pan and add the stuffed chilies.Cover and cook till they turn golden brown on all sides and the skin becomes soft. Remove from heat and transfer onto a plate
    • Into the same pan, add more oil and once hot, add the cloves, cinnamon and cumin seeds
    • Once they splutter, add the onions, finely chopped green chili and ginger-garlic paste. Fry till the onions turn slightly golden brown in color
    • Add the turmeric powder, red chili powder, coriander, and cumin powders. Fry for a minute
    • Add the tomato puree, salt and fry for another 2 minutes till it leaves oil on the sides
    • Add the curd, garam masala powder, 1/2 cup water, and stuffed mirchi/chili. Cover and cook for good 5 minutes
    • Sprinkle some coriander leaves, remove from heat and serve hot with roti/rice

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