• Serves:
  • Prep Time:
  • Cooking:
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  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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