Another yummy side dish made out of green chillies, yes guys, you heard it right. You might have already read Malai Mirch on my blog. As requested by one of my non-blogger friend "Kalyani", here is another one in the sequence. I have few more that I will post in future.
Again, this is a famous side dish/curry of Rajasthan, as you all know chillies are grown in Rajasthan in mass, so you will see all kinds of green chili preparations in the cuisine :)
Besan Bhari Hari Mirch - बेसन भरी हरी मिर्च (Green Chillies Stuffed with Chick Pea Flour)
Hari Mirch (Big Green Chillies) - 6 pieces (please check the picture for the type of green chilli I used)
Besan - 1 cup
Onion - 1 cup chopped finely
Garlic/Ginger Paste - 1 tsp
Haldi (Turmeric Powder) - 1/2 tsp
Lal Mirch (Red Chilli Powder) - 1 tsp
Amcuhr (Mango Powder) - 1 tsp
Garam Masala - 1/2 tsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Mustard Oil - 3 tbsp
Salt - as per taste
To Make the Besan Stuffing
- Roast besan to light brown.
- Now, take a pan, add 1tbsp mustard oil, rai, saunf, jeera.
- Once they start spluttering, add garlic/ginger and onion.
- Let it fry till onion becomes translucent.
- Now, add roasted besan, haldi, namak, lal mirch, amchur and garam masala.
- Mix well and fry for one more min.
To make besan ki hari mirch
- Slit hari mirch from the middle (a little slit), such that the chilli doesn't become two pieces and is still attached, de-seed it nicely (or else it will become too hot - so, if you would like it slightly hot, feel free to leave few seeds in...lol).
- Apply little salt on the inner side of the green chilli (very little).
- Now, stuff the chillies with the besan mixture made above. (If you slit the chillies too much and the stuffing is coming out, feel free to tie the chillies with a thread to keep the stuffing in)
- Take a shallow and wide pan (non-stick is your best bet).
- Add 2 tbssp oil in the pan and once it is hot, slowly add stuffed chillies in it one by one.
- Keep them covered for 3-4 minutes and them remove cover and shallow fry them till they are all done. (I kind of kept them little longer - got distracted, so please keep an eye on your chillies).
Serve them with roti/paratha while they are warm.
Hope you like this preparation of chilli and one of you daring cooks may try it out :) Let me assure you it is not as hot as it may sound as remember we are de-seeding the chillies completely.
Sending this to Green Gourmet event of Preeti.
That's all for now. Take care till next post.