1 cup gram flour (besan)
Roughly pound in mortar & pestle:
1. Slit the jalapenos lengthwise from one side and scoop out the seeds (chop the scooped out content finely and keep it aside)
NOTE: Do not throw the seeds away. They will be used for stuffing.
2. Heat oil in a wok and throw in the spices in 'Roughly pound in mortar & pestle' and saute.
NOTE: Use 2 tsp oil for pan frying and keep the flame low. You will need to keep a constant watch else they would burn. The jalapenos would be ready in 10-15 mins.