Bhavnagri Bharwan Mirch

Bhavnagri Bharwan Mirch

By NamakShamak
  • Serves: 4
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




My mother in law just loves the Mirchi Bada I make…a stuffing of spiced potatoes into the mirchi and coated with besan batter and shallow fried….Serves her purpose for a spicy , less oily treat!!Looking at the fresh green Jalepenos just reminds me of her!! But today I decided to try a different version of recipe!! Just so that I can surprise her with it when she visits us next time!! She’s a foodie just like me and a mighty good cook!! All my maratha and Khandeshi recipes come from her!! So a yet another spicy , flavourful treat for my mom in law and ofcourse my husband. I call it Bhavnagri Mirch ,for 2 reasons…1 the Chilly used is called Bhavnagri Mirch , and 2, I have used Bhavnagri Sev or gathia in the stuffing… Its a unique recipe, worth a try. Can be served with a Kadhi or can be had deep fried as a snack as well!  

Ingredients

Directions

  1. Slit the Bhavnagri mirch and deseed them.Apply some salt inside the chilly and set aside. Make a thick batter with besan,salt, soda bicarb and turmeric and water and keep aside
  2. Heat oil in a pan and add cumin seeds. Add onion and saute till brown..Add the roasted besan,dry coconut,peanuts and ghathia or bhavnagari sev and mix. Now add red chilly powder,turmeric,coriander powder,garam masala,salt ,jaggery and mix. Add tamari
  3. Cover the slit opening of the stuffed chilly with the batter and shallow fry them on a low flame till cooked Serve with chapatis and Kadhi. This stuffing can also be used for making bharwan karela.

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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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