Besan Bharwa Mirchi

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Written by Rashmy & Surath Chatterjee Family

  • 6 large green chillies , (non spicy) stalk removed, slit and deseeded
  • 1/2 cup Gram flour (besan)
  • 1 tablespoon Sunflower Oil
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon SSP Asafoetida (Hing)
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Coriander Powder (Dhania)
  • Salt , salt as required
  • Coriander (Dhania) Leaves , as required, finely chopped
  • Sunflower Oil , as required
  • Water , as required
  1. Firstly make the stuffing.
  2. Heat oil in a wok/kadai and add cumin seeds and hing. Sauté for about 30 seconds.
  3. Add besan into it and cook for about 10 to 15 minutes on low flame, such that the mixture doesn’t get burnt.
  4. Once it is cooked, add the masalas including amchur powder, haldi powder, dhaniya powder, coriander leaves and the required salt.
  5. Sauté well and cook for 3 – 4 minutes on low flame. Keep it aside.
  6. Fill the besan stuffing inside all the deseeded and slit chilies.
  7. Heat a little oil in a wide pan and add the stuffed chilies. Sprinkle some water on them and cover the pan with a lid.
  8. Cook it for 10 to 15 minutes or till the Bharwa Besan Mirch Sabzi become soft and appear cooked. Once done transfer the Mirchi ki Sabzi to a serving bowl and serve hot.
  9. Serve Bharwa Besan Mirch Sabzi as a side with dal fry and chapatis for a lunch or dinner.

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