The Spicy Stuffed Long Green Chilli or bharwan mirch (भरवां मिर्च) is a delicious and perfect accompaniment or side dish. It is a simple and vegan green chilli fry stuffed with potatoes and basic spices. Typically we make pickle of these green chillies so this is a unique and different variation of side dish. The stuffing of green chilli depends on the regions like Maharashtrian bharli green chilli, Gujarati bharwan mirch and Rajasthani besan ki bharwa mirch. We can also make chilli pakora by using them. I have used the simple potato stuffing which is lip-smacking and easy to make. This spicy tangy stuffing is undoubtedly a pure affection.
To make bharwan mirch use large light green chilli that is also known as achar wali hari mirch. These chillies have thick skin and are not much spicy. If you still want to reduce the spiciness, remove the seeds. Carefully make a slit without breaking them. If any chilli have seeds, deseeded them.
I have fried the boiled and mashed potatoes with spices to make stuffing. Then stuff the green chillies and stir fry them. Once fried, it becomes crispy on the exposed bit and soft in the centre. The recipe is extremely easy as it does not involve any complicated method.
It can be served with dal chawal or chole chawal and as a side dish with your meal.
Course: Side Dish
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
1 tbsp oil
For the Stuffing-
3-4 potatoes (boiled, peeled and mashed)
½ tsp red chilli powder
½ tsp coriander powder
½ tsp cumin
A small pinch heeng
½ tsp. amchoor powder
¼ tsp of garam masala
Salt to taste
1 tbsp. oil
Peel boiled potatoes and mash them.
In a pan heat oil. Add cumin and heeng.
When cumin splutters, add mashed potatoes.
Add all masalas coriander powder, red chilli powder, salt, amchoor powder and garam masala.
Mix well. Fry for 1-2 minutes on low flame.
Take one slit chilli and carefully stuff it with the prepared masala.
Similarly, stuff all the chillies and keep aside.
Now, heat mustard oil in pan, until smoky. Drop all the stuffed chillies in the pan.
Cover and cook for 2-3 minutes. Open the lid and flip the chilies. Cover and cook again for 2 minutes. Flip them and cook until they are just tender and become golden brown.
Turn off flame.
Stuffed green chilllies are ready to serve.
To make bharwan mirch use large light green chilli that is also known as achar wali hari mirch. These chillies have thick skin and are not much spicy. If you still want to reduce the spiciness, remove the seeds. Carefully make a slit without breaking them. If any chilli have seeds, deseeded them.
I have fried the boiled and mashed potatoes with spices to make stuffing. Then stuff the green chillies and stir fry them. Once fried, it becomes crispy on the exposed bit and soft in the centre. The recipe is extremely easy as it does not involve any complicated method.
It can be served with dal chawal or chole chawal and as a side dish with your meal.
Course: Side Dish
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
5-6 Large green chilli1 tbsp oil
For the Stuffing-
3-4 potatoes (boiled, peeled and mashed)
½ tsp red chilli powder
½ tsp coriander powder
½ tsp cumin
A small pinch heeng
½ tsp. amchoor powder
¼ tsp of garam masala
Salt to taste
1 tbsp. oil
Instructions:
Wash all green chillies properly. Remove their crown and slit the green chillies from top to bottom in the centre. Deseeded them and keep aside.
Peel boiled potatoes and mash them.
In a pan heat oil. Add cumin and heeng.
When cumin splutters, add mashed potatoes.
Add all masalas coriander powder, red chilli powder, salt, amchoor powder and garam masala.
Mix well. Fry for 1-2 minutes on low flame.
Take one slit chilli and carefully stuff it with the prepared masala.
Similarly, stuff all the chillies and keep aside.
Now, heat mustard oil in pan, until smoky. Drop all the stuffed chillies in the pan.
Cover and cook for 2-3 minutes. Open the lid and flip the chilies. Cover and cook again for 2 minutes. Flip them and cook until they are just tender and become golden brown.
Turn off flame.
Stuffed green chilllies are ready to serve.
Tips:
- I would recommend to use medium spicy chillies.
- Do not forget to remove the seeds.
- Do not overcook the chilies. Leave a bit of crunch to avoid it getting soggy.
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| Bharwan Hari Mirch ka Achar |
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