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Bharwa Mirchi or Stuffed Chillies

As a country we are replete with fruits and vegetables. So much so that there’s never a dull day in the kitchen! With so many diverse cultures, Indian culinary never fails to impress. Moreover, every dish is cooked differently depending on the household in which people were raised. Recipes are handed down from one generation to the next. Some recipes continue to be authentic to the core and untouched because there’s no other way one ought to savour it. Others, are broken down and experimented upon(the way I do with some of my dishes). But today we shall keep it real and true to its traditional method.



Today it’s all about Bhavnagri Chilli. This chilli is grown in Gujarat and is supposedly very spicy. The preparation varies as you move from the North of India, all the way to the South. It’s known as Bharwa Mirchi (Stuffed Chilli) in Hindi; Bharleli Mirchi in Marathi; Bharela Marcha in Gujarati. The ingredients are ground and stuffed into these chillies leaving you pleasantly surprised with some sweetness, sourness and spice.



Bharwa Mirchi


Ingredients:

250 gms Green Chillies


To Grind:

1 Cup Fresh Grated Coconut

4-5 Garlic

1/2 tsp Sugar

1 tbsp Roasted Groundnuts

1/4th inch Ginger

1 tsp Red Chilli Powder

1/4th tsp Turmeric Powder

1 tsp Cumin Powder

1tsp Coriander powder

1 tbsp Gram Flour (Besan)

A few Coriander Leaves

Juice of Half a Lemon


Seasoning:

Oil

Salt to taste



Let’s get started:


  • Add all the ‘To Grind’ ingredients stated above into a mixer grinder and grind coarsely.

  • DO NOT add water. Voila! That’s your stuffing! Transfer it to a bowl and keep aside.

  • Now get moving with the chillies. Wash the chillies.

  • Slit them on one side and DO NOT remove the stems.

  • Taste one if you’re brave enough to check how hot it is. If the chilli is hot to handle, take out the seeds from all the chillies. If not, leave the seeds in and begin to stuff them with the ground masala.

  • Now heat oil in your pan.

  • Once hot, put in the stuffed chillies and let it sizzle for a minute.

  • Then take some water in your palm and sprinkle some on the chillies.

  • Cover the pan with a lid. Open the pan after five minutes and toss the chillies to prevent them from burning.

  • Put the lid back on and cook for another 10 minutes till nicely browned. And you’re done!

Serve these as starters, or have them with rice or roti. Hope you enjoy making this as much as I did. Bon Appetite!


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I record, capture, travel, bake and write for a living. An advertising-marketing consultant by profession. A travel junkie and foodie by passion.   

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