Bharwa Mirchi recipe with step by step pictures- Mildly spicy green chilies, stuffed with ground coriander seeds, red chilies, garlic, cumin seeds, etc; further tempered with cumin seeds, mustard seeds, fennel seeds, onion seeds, and fenugreek seeds, etc. make a perfect side dish, called bharwa mirchi. Bharwa mirchi is prepared in different ways in different kitchens. A very common way of making bharwa mirchi is by stuffing besan which has been flavored with spices. This recipe for bharwa mirchi does not call for any besan. This bharwa mirchi recipe has the very distinct flavor of garlic which makes it absolutely delish. Bharwa mirchi can be served with a simple meal of dal rice or parathas etc. In fact, stuffed mirchi can be used to pep up any simple meal or not so interesting gravy or dal.
Green Chilies: It is very important to use correct green chilies to make stuffed mirchi. It you use a very hot variety of green chilies; you will not be able to relish bharwa mirchi. Use mildly hot green chilies for the best results. Further, it is also important to cook the chilies properly. If you end up overcooking these you will have soggy stuffed mirchi.
Spices for Stuffing: Coriander seeds, dry red chilies, cumin seeds, garlic, red chili powder, salt, dry mango powder are some of the spices used to stuff the chilies. You can adjust the quantity of these spices as per your liking.
Spices for tempering: The panch phoron spices i.e. mustard seeds, cumin seeds, fennel seeds, onion seeds, and fenugreek seeds have been used to temper stuffed mirchi.
Oil for tempering: Mustard oil definitely works the best for this recipe. However, if you are new to mustard oil, make sure to smoke it well for a couple of minutes. Switch off the flame and proceed with the recipe. If the mustard oil remains undercooked, it overpowers the whole of the dish and the same is not very pleasant.
One of the most popular side dishes of Indian meals is chutney. There are plenty of chutneys prepared in Indian kitchens. However, the most popular chutney of North India is the hari chutney or coriander chutney. And here is my take on the same. Prepare it and freeze it, thaw and use to zing up your meals. Other than chutney I always have vinegar onions in my refrigerator. These go well with every meal and help to make it better.
Perfect bharwa mirchi is cooked till tender but has bite. It has a perfect balance of flavors.
Stuffed mirchi shall stay good for up to 3 weeks in the refrigerator.
Serve it with simple dal fry and parathas for any weekday dinner.
1.This recipe makes 6-8 bharwa mirchi.
2.Make a long slit in the green chili.
3.Remove the seeds from the chili.
4.To make the stuffing heat a pan and add 1 and ½ tbsp of coriander seeds (sabut dhaniya).
5.Followed by 3 whole dry red chilies.
6.Next goes in 1 tsp cumin seeds (jeera).
7.2 garlic cloves to be added next.
8.Also add in 6-8 black peppercorns (sabut kali mirchi).
9.Dry roast the spices for 2-3 minutes on low flame.
10.Let the spices cool.
11.Grind to a coarse powder.
12.Add salt to taste.
13.Next, add in 1 tsp red chili powder.
14.Also add in 1 tsp dry mango (amchur) powder.
15.Give one pulse in the grinder to mix the spices well.
16.Fill the stuffing in the chilies.
17.Heat 1 tbsp of mustard oil (sarso ka tel) till smoking point. Let it smoke for 2 minutes.
18.Next add in ½ tsp of mustard seeds (raie).
19.Let it crackle, and then add ½ tsp of cumin seeds (jeera).
20.Once the cumin seeds splutter, add ¼ tsp of onion seeds (kalaunji).
21.Next add ½ tsp of fennel seeds (saunf).
22.Cook the spices on a low flame till the same get aromatic.
23.Add the stuffed chilies.
24.Cover the pan and cook on low flame for 2-3 minutes, till the chilies are tender but have a bite.
25.Store the stuffed mirchi in an air-tight container. Refrigerate. Ready to use!
PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes
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