Stuffed Mirchi with Kadhi

A simple variation in usual recipes can totally convert the menu into a lip smacking delicious one. Though i agree , that traditional recipes should be preserved and passed on , just the way my mom and mother in law did , a slight change is still acceptable , if it brings in a much awaited change in taste and meal.
Thats what I decided to do with my regular Kadhi Bhaji (Kadhi pakoda) meal I had planned earlier.I had some fresh long Bhavnagri Mirchis at home , and I really wanted to drop out those oily pakodas ( considering that I am still struggling with my diet plan , and hell bent on losing some pounds , ofcourse eating healthy indian khana and not compromising on taste and I m really not a "soups and salads" person!)
So a stuffed up spicy mirchi would be anytime better option taste wise too. And if pakodas are gone then a new kadhi had to come as well.
So then heres how my Kadhi Pakoda was converted into a very different taste of spiced Kadhi and Bharwaan Mirch!

Ingredients:

For the Kadhi:

3/4 cup Yogurt
1 cup water
1 tbsp Besan
1/4 tsp Tumeric
1/2 tsp Red Chilly powder
1 tsp Coriander powder
3/4 tsp Namak Shamak
1 1/2 tsp Sugar
For tempering:
1 clove
1 tsp grated Ginger
1/2 tsp Fenugreek seeds/Methi dana
1/2 tsp Cumin seeds
1 tsp Mustard Seeds
5-10 Curry leaves
1/2 tsp Hing/Asafoetida
1 tbsp Oil


For Mirchi:
2 Bhavnagri Mirchi
2 medium Boiled Potatoes
1 chopped Green chilli
1/2 tsp Cumin seeds
1/4 tsp Namak Shamak
1 tsp Coriander powder
1 tsp Fennel seeds powder/Saunf
2 tbsp Besan
3 tsp Oil

Chopped coriander leaves for garnish

Method:

Mix together all the ingredients for Kadhi and keep aside.
Heat oil and add all the tempering ingredients. Once they begin to splitter, reduce the flami , and add the kadhi mixture. Simmer on low flame , stirring continuously to prevent the curd from splitting.
Garnish with chopped coriander leaves


Make a cut along the length of the Bhavnagri Mirch and deseed them. Apply salt on the interiors and keep aside.
Chopp the boiled potatoes and keep aside.
Heat1 tsp oil in a pan , and add cumin seeds , and chilly. Now add the coriander powder and fennel powder and roast for 1 min.
Add the potatoes and mix. Season with salt and mix.
Cool the above mixture and stuff into the chilly.

Heat the remaining oil in a pan and roast the stuffed chillies on a low flame, covering the lid , turning each sides , till the chillies are cooked.
Make a thick paste of besan with some water and salt and seal the open edges of the chillies and roast them on the pan , drizzing little oil as needed.

To serve , pour some kadhi over each serving of Mirch , and serve with rotis and hot rice.