This recipe varies as you travel in different parts of india . In Maharashtra and Gujarat bhavnagri mirch (chili) is used to make this stuffed chili recipe . Generally besan (gram flour) , grated coconut , and crushed peanut is mixed with different spices and tang of lemon juice , amchur or imli is added to it .This stuffed pepper is a tasty veg recipe .
Getting that Original Bhavnagri Mirch in Delhi seems to be a impossible task for me , So I have used the LOCAL SHIMLA MIRCH ( CAPSICUM )
- 250 grams big long bhavnagri mirchi / Shimla Mirch ( Capsicum )
- 1 teaspoon salt to rub inside Capsicum
- 6 teaspoon oil
- 1 teaspoon jeera (cumin seeds)
- ¼ teaspoon hing (Asafoetida)
For filling
- ½ cup roasted peanuts ( moongphalli)
- 2 tablespoon besan
- ¼ cup grated dry coconut
- ½ big size lemon juice/1 teaspoon amchur (dry mango powder)/ t tablespoon grated raw mango
- 1 teaspoon fennel seeds powder (badishop powder)
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (if the chilies r not at all spicy)
- 1 medium size onion finely chopped
- 1 teaspoon salt for stuffing
Method :
- Mix the peanut coconut powder with the entire filling ingredient, lemon juice will make this filling wet mix all stuffing ingredients with peanut coconut powder.Add lemon juice/ amchur/ grated raw mango in stuffing .Stuff the filling in each Capsicum
- Heat the oil in the pan (preferably non stick pan if you want to use less oil) and add cumin seeds and Asafoetida to it then put all the stuffed chilies in it roast it on high flame and then cover it and cook it on low flame for 5 -6 minutes again turn all chilies and close the lid for 5 -6 minutes and let it cook on low flame. Cook it until the chilies are cooked.
- Serve this tasty bharli mirchi/ bharela marcha with Roti’s
