Bharli Mirchi

Bharli Mirchi

Bharli Mirchi

Veg Vegan

Stuffed green chillies — large, mildly hot banana chillies or anaheim peppers slit lengthwise without breaking apart, filled with a stuffing of dry-roasted peanut powder, sesame seeds, freshly grated coconut, coriander powder, cumin, red chilli powder, jaggery, and tamarind paste mixed to a firm, aromatic paste, and shallow-fried in oil in a covered pan until the chilli exterior is blistered and tender while the stuffing inside cooks through and the filling's fat seeps into the chilli. The sweet-sour-spicy-nutty filling against the mildly hot chilli exterior is a flavour combination unique to Maharashtra and specifically beloved in Vidarbha. Eaten as a side dish with rice and dal; also served as a starter alongside bhakri at traditional Maharashtrian feasts. The peanut-sesame-coconut filling is the signature of Vidarbha's stuffed vegetable tradition.

Cuisines

Malvani Vidarbha Kolhapuri Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

6-8 green chilies
1 cup grated coconut
2 tablespoons peanuts
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon tamarind paste
1 teaspoon jaggery
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafoetida
1 teaspoon turmeric powder
1 teaspoon red chili powder
— salt to taste
2 tablespoons chopped coriander leaves

Instructions

  1. 1 Dry roast the peanuts, sesame seeds, coriander seeds, and cumin seeds until aromatic. Allow them to cool.
  2. 2 Grind the roasted ingredients with grated coconut, tamarind paste, jaggery, and salt to form a coarse paste.
  3. 3 Slit the green chilies lengthwise without cutting them completely and remove the seeds.
  4. 4 Stuff the prepared paste into the slit green chilies.
  5. 5 Heat oil in a pan and add mustard seeds. Allow them to splutter.
  6. 6 Add asafoetida, turmeric powder, and red chili powder to the oil.
  7. 7 Carefully place the stuffed chilies in the pan and sauté them on low heat.
  8. 8 Cover and cook the chilies for about 10-12 minutes, turning occasionally, until they are tender.
  9. 9 Garnish with chopped coriander leaves before serving.

Tips

To reduce the heat, soak the chilies in water for 10 minutes before stuffing.