Stuffed Green Chillie
This dish hails from Bhavnagar, Gujrat. This type of mirchi, also called as Marchi in Gujurati which is used in this recipe is popularly known as Bhavnagari Mirchi and is staple from Gujrat. These chillies are bigger in size and less spicier then smaller chillies.
"Bharli Mirchi"is the name of the dish cooked in similar way in Maharastrian style cooking.
Though these dishes resembles but it tastes different because of the ingredients.
I have mentioned both the styles. Hope you enjoy both these recipes.
BHARVA MARCHA
TOTAL COOKING TIME : 20 mins
SERVES: 2-4
GUJURATI RECIPE
INGREDIENTS:
6 BHAVNAGARI CHILLIES
1 cup Roasted besan( CHICKPEA FLOUR)
1 tsp Red chilie powder
1 tsp Chat masala
1 tsp Coriander powder
1 tsp Jeera powder
1 tsp Fennel seeds
Sugar to taste
Salt to taste
Oil to fru
Water
1/4 tsp Asafotida
1/2 Lemon juice
INSTRUCTIONS:
For Stuffing.
In a flat pan roast 1 cup besan(CHICKPEA FLOUR) on Low heat for 1 min. Place it into a separate bowl aside .
Let it cool then add chillie powder, coriander powder, jeera powder,fennel seeds, chat masala sugar and salt. Mix well all the dry ingredients.
Add water as required to form a semi solid mixture to stuff easily.
How to stuff Green Chillies
Wash, rinse dry the chillies. Remove the chilie head and slit the chilie from top to bottom carefully without ripping it apart.
Deseed them carefully without tearing them apart.
Stuff all the chillie with the prepared mixture through the slit and place them all on a plate one by one.
Frying the chillies.
On a flat pan heat some Oil and add hing(asafoetida). I have added some tadka(tempering) too but its totally optional. For tadka i have used mustard seed, cummin seeds teaspoon of each.
Place the chillies one by one on the tawa once the tadka(tempering)splutter.
Put on the lid and let it cook on Low heat for a min.
Remove the lid and flip the chilles to cook on other side. Cook on all sides and Squeeze 1/2 Lemon on top(OPTIONAL)
Enjoy these MARCHAS with GUJRATI STYLE DAAL, CHAWAL, SABJI, ROTI AND CHAAS.
MAHARASTRIAN STYLE :
INGREDIENTS:
6 Large Green Chillies
1/2 Cup Grated Coconut
2 tbsp Roasted Peanut Powder
1 tsp Amchur Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1/4 tsp Turmeric power
1/4 tsp Asafoetida
1 tsp Mustard Seeds
Oil
Salt to taste
Sugar to taste
Instructions:
Heat Oil on flat pan on low heat. Add mustard seeds and let it splitter. .
Add the asafoetida, grated coconut. Stir-fry for a few seconds. Do not let the colour change.
Now add roasted peanut powder, coriander powder, cumin powder, red chilli powder, turmeric, amchur, and salt.
Mix it well and turn off the heat. Let it cool aside.
Sprinkle some dashes of water if the mixtur appears dry.
How to Stuff Green Chillies
Wash, rinse dry the chillies. Remove the chilie head and slit the chilie from top to bottom carefully without ripping it apart.
Deseed them carefully without tearing them apart.
Stuff all the chillies with the prepared mixture through the slit and place them all on a plate one by one.
Frying the chillies.
On a flat pan heat some Oil and add mustard seeds, hing(asafoetida).
Place the chillies one by one on the tawa once the tadka(tempering)splutter.
Put on the lid and let it cook on Low heat for a min.
Remove the lid and flip the chilles to cook on other side. Cook on all sides and Squeeze 1/2 Lemon on top(OPTIONAL)
Enjoy these mirchi with MAHARASTRIAN VARAN AND BHAAT.
NOTE:
THESE MIRCHIS IS SHALLOW FRIED. THEY CAN BE ALSO DEEP FRIED OR ALSO PLACED IN OVEN ON 180 deg FOR 15 mins OR IN AIRFRYER FOR 180deg FOR 10 mins.
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