Jalapenos are quite popular in several states of the country, mainly as a fritter or pickle. But it is also used for chutneys and several other dishes. The relatively mild spice quotient makes it a ideal ingredient for these dishes. I often buy it either to pickle or make the fritters. Recently, my friend Shubha Hariharan had posted this recipe on a FB group. She had obtained the recipe from Viji Athreye. I immediately tried it out and fell in love with it. Now, it is a regular feature in my home. I recently had some young ex-colleagues over for dinner – and they too loved it. I am sure that you will too. Do give it a try.

Ingredients
250 gms green jalapenos
200 gms potatoes, chopped fine
1 medium sized onion, chopped fine
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder (sabut jeera, jeeragam)
A pinch of turmeric powder (haldi, manjal podi)
Salt to taste
1/2 cup water
Method
Wash the jalapenos, slit in the centre and remove seeds
Set aside
Heat a wok and add cumin seeds
When they begin to splutter, add onion
Saute till the onion is translucent
Add the chopped potatoes
Add all the powders and mix well
Add the water and salt
Cover and cook for 10 minutes on medium flame
Remove from flame and set aside to cool
Stuff the jalapenos with this mixture and transfer to an air fryer
‘Fry’ at 200 degrees C for approximately 10 minutes
Transfer to a serving bowl
Serve with rice or Indian breads
Enjoy!