Mar 11, 2008

Recipe - Bharwaon Mirchi (Koorina Mirapakayalu)

Stuffed Chillies

Summary:

This is a very simple recipe and all my friends love this whenever I make it. In order to save time, I make the stuffing beforehand and mix it with besan. My mom taught me to make this using besan, red chilli powder and salt. The same stuffing can also be used to make stuffed eggplant, ridge gourd (beerakaya) etc..

Ingredients for the chilli "stuffing":

  • Cumin seeds - 1 teaspoon
  • Chana dal (bengal gram) - 1 tablespoon
  • Urad dal (black gram) - 1 tablespoon
  • Coriander seeds - 2 tablespoons
  • Red chillies - 4 dry ones
  • Coconut powder - 2 tablespoons
  • Tamarind - one small lemon size (or dry mango powder, aamchur, 1 tablespoon)
  • Garlic - 4 cloves (optional)
  • Oil - 1 table spoon
  • Besan (chick peas flour) - 1/4 cup
  • Salt - 1 teaspoon (according to taste)

Grind them all in a blender. Mix them well - make a smooth paste adding very little water (if you are using dry mango powder).

Stuffing mix:

You can also prepare the stuffing mix (any kind of curry powder) before hand and mix besan just before making this dish.

Mirchi (Chillies) Preparation:

Pick 10 plump, healthy, fresh looking chillies. Wash and dry them. Make a vertical slit in the middle of chilli on one side. Keep the ends intact. Remove the white stalk in the middle and the seeds. Fill the chillies with the filling you prepared above and set them aside.

Method to Roast:

Take a medium or large size pan or wide kadai/skillet. Preheat the oil on medium heat. Gently place the stuffed mirchis/chillies on the pan and roast them well at medium temperature.


Serve hot with rotis or rice.


Preparation time : 15 - 20 minutes (if the Curry Powder is pre-made)
# Servings 4 - 6

Tips:

Curry powder preparation: Refer to Masala's/Chutney Powders under Labels.


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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.