Make a slit on the peppers and remove the seeds slowly if you want to reduce the heat.

Using a food processor, grate onion, cilantro, garlic and ginger to a coarse paste.

Then, add tamarind paste, salt, pepper and cumin powder to the onion mixture.

Brush some oil on the peppers and stuff them with the mixture.

Bake them at 375 F for about 15 minutes. Just to soften them. This is however optional.

Take them out of the oven and let them cool down completely

In the mean time, mix the chickpea flour with some water and make a thick batter.

In a pan, heat enough oil to deep fry.

Coat the peppers with the batter nicely.

Fry them in medium heat for about 2 minutes until it's slight golden brown in color.

Serve them hot!