Bharwan Mirch | Stuffed Long Hot Chilies

Bharwan Mirch recipe is originally from Rajasthani cuisine. I am using long hot chili (long green chilies) for this recipe and made with gram flour and other spices. After a long time, I have tasted this bharwan mirch. And it was truly awesome. So, I am sharing this recipe with you. Hope you enjoy it as I did.



INGREDIENTS: for 4-5 servings

Long hot chili ........................  15-18
Gram flour ...........................  ½ Cup
Oil .......................................  2 Tbsp.
Coriander-cumin powder ..... 1 Tbsp.
​Asafoetida ............................  ¼ tsp.
Sugar .....................................  1 tsp.
Mustard seeds cracked .....  1  Tbsp.
Turmeric powder ................... ¼ tsp.
Salt .............................  As per taste
​Water ............................  As needed
Oil .................................  As needed


DIRECTIONS:
  1. Heat 2 tbsp oil in a pan, add gram flour and roast on low flame for 2-3 minutes.
  2. Remove from the heat and let it cool for some time.
  3. Add coriander cumin powder, turmeric powder, sugar, mustard seeds cracked (rai kuria), asafoetida and salt and mix well. Add water as needed and make a thick paste.
  4. Wash & dry long hot chilies. Take each chili and slit it open. You need to be slightly careful while slitting.  Remove seeds for reducing hotness. Open up the stilted side and fill in the chili with the paste.
  5. Heat some oil in the flat bottom pan on medium heat. Carefully place the stuffed chilies and saute’ on medium heat.  At small intervals, flip the chilies so it will cook from other sides as well. (If you want you can deep fry stuffed chilies).
  6. When chilies are evenly cooked remove from the pan and drain extra oil on paper towel.
  7. Serve hot or cold with bajra roti/wheat roti.

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