Bharela mirchi- Maharastrian style

My maid makes it often- this was actually made by her- and it tastes amazing.

Slit the mirchi, deseed, and discard the seeds.
For the masala, roast grated coconut (about 1 tsp per mirchi), add red chilli powder, zeera powder, dhania powder, haldi powder (about 1 tsp each, but use your estimate) and salt to taste.
Stuff the masala into the mirchis, and shallow fry till done.

In a variation (which I do not like much), you can first fry some onion slices, and then fry the stuffed mirchas.

Best with bajra ka roti, but good with roti, or with dal-chawal.