Bharli Mirchi
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
Best for
Recipe
Ingredients
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6-8 | Green Chili , slit |
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1 cup | Coconut , grated |
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2 tablespoons | Peanut |
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1 tablespoon | Sesame Seed |
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1 teaspoon | Coriander Seed |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Tamarind paste |
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1 teaspoon | Jaggery |
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1 tablespoon | Oil |
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1 teaspoon | Mustard Seed |
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1 pinch | Asafoetida |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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— | Salt , to taste |
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2 tablespoons | Cilantro , chopped |
Instructions
- 1 Dry roast the peanuts, sesame seeds, coriander seeds, and cumin seeds until aromatic. Allow them to cool.
- 2 Grind the roasted ingredients with grated coconut, tamarind paste, jaggery, and salt to form a coarse paste.
- 3 Slit the green chilies lengthwise without cutting them completely and remove the seeds.
- 4 Stuff the prepared paste into the slit green chilies.
- 5 Heat oil in a pan and add mustard seeds. Allow them to splutter.
- 6 Add asafoetida, turmeric powder, and red chili powder to the oil.
- 7 Carefully place the stuffed chilies in the pan and sauté them on low heat.
- 8 Cover and cook the chilies for about 10-12 minutes, turning occasionally, until they are tender.
- 9 Garnish with chopped coriander leaves before serving.
Tips
To reduce the heat, soak the chilies in water for 10 minutes before stuffing.