Widely cultivated in the dry zone, with emphasis on the north-central province and intermediate zone
Spicy, but can be consumed raw, unlike red chillies which are fiery and not for the faint of heart!
AYURVEDA & MEDICINAL USES
Green chillies are packed with an impressive array of chemical compounds that play an integral role in preventing disease and promoting overall good health. The alkaloid compound, capsaicin, showcases anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties and also reduces LDL cholesterol levels in obese individuals. The vitamin C in fresh green chillies helps combat scurvy and boosts immunity, protecting you from infections.
Although chilli is largely cultivated for dry chillies, a part of the crop is harvested as green pods. Think of them as the ‘Chosen Few’.
The ideal green chilli is 6-8cm long, slender and is bright green. It is also plump and unbruised, the sight of which is sure to make your mouth water. And yes, although chillies are said to be ‘hot’, green chillies can be consumed raw, canned or pickled.
Who doesn’t enjoy stuffed green chillies? Given how easy it is to make, and the obvious deliciousness, the dish is a hit at any meal. All you need are 4 long plump green chillies, 2 large mashed potatoes, 1 small onion, black pepper, 1/4 teaspoon chilli powder and cooking oil. Boil the potatoes and mash roughly. Dry fry minced and chopped onion and then add the mashed potatoes. Mix them together, seasoning with salt, black pepper and chilli powder. Let the mixture cool. Slit green chillies right down the front and remove seeds, fill with potato mixture and spear with cocktail sticks to secure filling. Deep fry till chillies look brown and crispy. Drain on kitchen paper and serve sprinkled with a little sea salt.