Stuffed Mirchi with Kadhi/Bharwan Mirch Kadhi

Stuffed Mirchi with Kadhi/Bharwan Mirch Kadhi

By NamakShamak
  • Serves: 2
  • Prep Time: 15 Minute
  • Cooking: 25 Minute
  • Calories:




A simple variation in usual recipes can totally convert the menu into a lip smacking delicious one. Though i agree , that traditional recipes should be preserved and passed on , just the way my mom and mother in law did , a slight change is still acceptable , if it brings in a much awaited change in taste and meal. Thats what I decided to do with my regular Kadhi Bhaji (Kadhi pakoda) meal I had planned earlier.I had some fresh long Bhavnagri Mirchis at home , and I really wanted to drop out those oily pakodas ( considering that I am still struggling with my diet plan , and hell bent on losing some pounds , ofcourse eating healthy indian khana and not compromising on taste and I m really not a “soups and salads” person!) So a stuffed up spicy mirchi would be anytime better option taste wise too. And if pakodas are gone then a new kadhi had to come as well. So then heres how my Kadhi Pakoda was converted into a very different taste of spiced Kadhi and Bharwaan Mirch!  

Ingredients

Directions

  1. Mix together all the ingredients for Kadhi and keep aside. Heat oil and add all the tempering ingredients. Once they begin to splitter, reduce the flami , and add the kadhi mixture. Simmer on low flame , stirring continuously to prevent the curd from
  2. Make a cut along the length of the Bhavnagri Mirch and deseed them. Apply salt on the interiors and keep aside. Chop the boiled potatoes and keep aside. Heat1 tsp oil in a pan , and add cumin seeds , and chilly. Now add the coriander powder and fenne
  3. Heat the remaining oil in a pan and roast the stuffed chillies on a low flame, covering the lid , turning each sides , till the chillies are cooked. Make a thick paste of besan with some water and salt and seal the open edges of the chillies and roas
  4. To serve , pour some kadhi over each serving of Mirch , and serve with rotis and hot rice.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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