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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.

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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

Directions
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.

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Vegetarian balls

Ingredients:
250g cooked lentils
3 green chili peppers
1 small piece of ginger
1 onion
30g chickpeas flour (besan)

Directions
Blend the drained lentils with green chilies, ginger, onion and besan. Shape into small balls and deep fry them until golden brown.

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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

Directions
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.

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One year ago:

Aji Chilies and Tomatoes Salad

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This is my entry for Grow Your Own, hosted by Praveen from Masala Heaven.

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