Here is the recipe of traditional Bharwa Mirchi or Stuffed Chillies, right from the treasure trove of Chef Satya at TAJ Rambagh 🙂 These glossy and gorgeous, large sized green chillies stuffed with aromatic spices may sound fiery hot but it is a classic case of more bark than bite! Because these chillies surprisingly mellows as they absorbs the flavours of spices used in stuffing. Though abundance of chillies in Rajasthan plays crucial part in evolving of this traditional dish but interestingly in scorching summer heat, when people are looking for ways to cool off, they find one way to do that is by actually eating hot chillies as it make them break a sweat. The perspiration then helps them lower their body temperature.
Ingredients needed for Bharwa Mirchi | Stuffed Chillies
Big green chillies -500gms
Dry mango powder- 2tablespoon
Lemon juice-4no lemons
Cooking oil- for frying
Method of Preparation of Bharwa Mirchi | Stuffed Chillies
- Dry roast fennel seeds and fenugreek seeds on low heat till you can smell the aromatic spices. Transfer them on a tray to cool.
- Once cooled, mix with dry mango powder, turmeric powder, lemon juice, coriander powder, cumin powder, salt and water, mix them well.
- Leave the mixture overnight, so that some of the bitterness of fenugreek is reduced and it swells up to soft plump along with amalgamation of all the spices (at this stage add some more water if the mixture looks too dry-50ml).
- Wash the chilli under running water and pat dry them completely, slit them lengthwise right through the middle. Make sure that the joints are intact as you will be stuffing them with aromatic spice mixture.
- Once stuffing is complete, heat the oil in a deep pan and fry these stuffed chilies, turning them gently and cook till half done.
- Remove and put in a sterlised, wide-mouthed jar.
- Top up the chilies with the same oil used for frying, refrigerate for 24 hrs.
- Once ready, these delectable stuffed chillies can double up as elegant starters and also make a great side.