Monday, 1 October 2012

Bhavnagri Bharwan Mirch


My mother in law just loves the Mirchi Bada I make…a stuffing of spiced potatoes into the mirchi and coated with besan batter and shallow fried….Serves her purpose for a spicy , less oily treat!!

Looking at the fresh green Jalepenos just reminds me of her!!

But today I decided to try a different version of recipe!! Just so that I can surprise her with it when she visits us next time!! She’s a foodie just like me and a mighty good cook!!

All my maratha and Khandeshi recipes come from her!!

So a yet another spicy , flavourful treat for my mom in law and ofcourse my husband


Ingredients:

3 Bhavnagri Mirchi

½ Cup Besan

1 tsp Namak Shamak

A pinch of Soda bicarb

½ tsp Turmeric

For the stuffing:

1 Cup Bhavnagri sev or Gathia(thick yellow sev not the thin small ones)

1 tbsp roasted Besan

1 small chopped onion

2 tbsp Roasted dry coconut

2 tbsp Roasted crushed Peanuts

1 tsp Namak Shamak

1 tsp Cumin seeds

1 1/2  tsp Red Chilly powder

½ tsp Turmeric

½  tsp garam masala

2 tsp Coriander powder

11/2 tbsp Jaggery

2 tsp Tamarind Pulp

2 tsp Oil + for frying

2 tsp Chopped coriander

 

Slit the Bhavnagri mirch and deseed them.

 

Heat oil in a pan and add cumin seeds. Add onion and saute till brown..

Add the roasted besan,dry coconut,peanuts and ghathia or bhavnagari sev and mix.

Now add red chilly powder,turmeric,coriander powder,garam masala,salt ,jaggery and mix.

Add tamarind pulp and mix. Add chopped corainder and set aside to cool.

Stuff it into the slit chillies.

Make a thick batter with besan,salt, soda bicarb and turmeric.

Cover the slit opening of the stuffed chilly with the batter and shallow fry them on a low flame till cooked.

Serve with chapatis and Kadhi.

 This stuffing can also be used for making bharwan karela.

2 comments:

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    ReplyDelete
  2. Thanks James...tried posting a comment on your blog, but couldnt ..some tech issue gues,but a nice blog..and inspiring words!

    ReplyDelete

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