 If you grow different kind of chili peppers, they can hybridate, creating new varieties different from the original.
I planted three seeds harvested from a 'Nepali Orange', and I had two plants with orange peppers, and the one in the picture, with short pods that ripe from green to red. Not orange.
Anyway, I like these Nepali Hybrid, using them, green or red, in many indian or indian-inspired recipes.
 Rajasthani Bread (Roti)
Ingredients:
Makes 4 roti:
50g whole wheat flour
50g chickpeas flour (besan)
1 tbsp melted butter (o ghee)
1 pinch coriander seeds, ground
1 pinch cumin seeds, ground
1 pinch red chili, ground
1/2 tsp oregano
35ml water
Method:
Mix the whole wheat flour, chickpeas flour, butter and spices.
Create a well, gradually add the water to the flour, and work the mixture into a dough.
Divide the dough into four equal pieces and shape into balls.
Roll them out with a heavy rolling pin, then fold in half. Roll them again to a round shape discs, 12 cm in diameter.
Heat an heavy pan and cook the rotis, medium heat. Turn after a couple of minutes.
 Vegetarian balls
Ingredients:
250g cooked lentils
3 green chili peppers
1 small piece of ginger
1 onion
30g chickpeas flour (besan)
Method:
Blend the drained lentils with green chilies, ginger, onion and besan. Shape into small balls and deep fry them until golden brown.
 Vegetarian Balls in Roti Bread
Ingredients:
4 rotis
vegetarian balls from previous recipe
125ml yogurt
1 tbsp tahini (sesame paste)
3cm lemon zest
4 red chili peppers
1 garlic clove
1 tomato
Method:
Prepare a sauce with minced lemon zest, red chilies and clove garlic, mixed with yogurt and sesame paste.
Stuff the rotis with the vegetarian balls, hot yogurt sauce and tomato slices.
This is my entry for Grow Your Own, hosted by Praveen from Masala Heaven.
 One year ago:
Aji Pepper Salad
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