Stuffed Molaga Bajji Khuzhambu

Molaga ( milgai) in Tamil means chillies.

Bajji molagai are the long green chillies that are used to make Bajji ( pakora).

Making a stuff Bajji Molaga simmered in a tamarind grave had been in my mind for sometime. I had seen one such recipei in a cookery show. But I had not noted down the recipe.

Yesterday, I saw one cookery show in a tamil channel ( star Vijay). This show is by a famous chef, Venkatesh Bhat. He made a dish called Ennai Kathrikai very differently using chana dal and pitlai podi. I found it very interesting and different. Since I saw the show only towards the end couldn’t get the recipe.

I took the idea of using chana dal in the recipe and created by own recipe for this dish. It was a super hit at home 🙂

Ingredients

Bajji Molaga- 4

Chana dal ( Kadalai paruppu)- 1 cup

Tamarind- small lemon sized

Chopped shallots- 1/2 cup

Chopped garlic- 1 tbsp

Grated jaggery- 1 tbsp

Sesame oil- 2 tbsps

Turmeric powder- 1/2 tsp

Red chilli powder- 1/2 tsp

Coriander powder- 2 tsps

Curry leaves- few

Mustard- 1 tsp

Hing- 1/4th tsp

For the stuffing

Coriander seeds- 1 tbsp

Sesame seeds- 2 tsps

Cashew nuts- 1 tbsp

Grated coconut- 2 tbsps

Red chillies- 3-4

Very little salt

Method

Wash and soak chana dal for 30 mins.

Pressure cook the chana dal adding turmeric powder for 3-4 whistles. The dal should not be cooked very soft.

Soak tamarind in a cup of water for 30 mins. Squeeze well and take the extract.

Roast the ingredients mentioned for stuffing in very little oil. Cool and grind to a coarse and thick paste. Keep aside the remaining paste.

Wash and slit the molaga vertically. Do not cut till the end. Stuff the molaga with the ground paste.

Heat oil in a heavy bottom pan. Add mustard. When it starts spluttering, add curry leaves, hing,chopped garlic and shallots.

Sauté till the shallots turns pale. Place the molaga gently. Close the pan with a lid, reduce the flame and let it cook for few mins.

Now add the tamarind extract, red chilli powder, coriander powder, jaggery and salt to taste. Mix gently. Cook till the molaga becomes soft and the raw smell of the tamarind goes.