Green chilly …A spice that we relish, a flavor that cuts across boundaries and laces our dishes be it the punch in the tempering, mild sting in a chutney or a crunchy accompaniment as a whole. A green chilly contains 6 times more vitamin C than an orange is a fact. But its only when you eat it raw ……Yes heat destroys vitamin C in foods. Do we have to look at green chilly as an option for this vitamin…A point to ponder?
Foodialogues brings to you a traditional recipe Bharwan Mirchi from the land of the Royals whose culinary heritage is world-renowned. A series of photographs leads to the recipe thus making your cooking easy. Please do try it out and load your table with the flavors of Rajasthan.
BHARWAN MIRCHI RAJASTHANI STYLE RECIPE
Ingredients for Bharwan Mirchi:
- Green chilli (Mirchi bajji type) 10
- Bengal gram/besan flour 1 c
- Chilly powder 1tsp
- Turmeric powder 1 tsp
- Coriander leaf paste 1 tsp
- Tamarind paste/thick pulp 1 tsp
- Asafetida 1 tsp
- Ajwain/carom seeds crushed ½ tsp
- Finely chopped onions 2 tbsp
- Salt as required
- Oil for pan frying
Preparation Method for Bharwan Mirchi:
- Wash, towel dry, and slit the green chillies such that they are intact at the stem.
- Take a heavy-bottomed pan, add a tsp of oil, followed by the flour. Gently fry on low flame till aromatic and color changes to a light pink.
- Add rest of the ingredients and the required salt mix in. Sauté for a few minutes on low flame and remove from the stove.
- Stuff the mixture a shown into the chillies.
- Take a heavy-bottomed pan, drizzle some oil, and place the chillies. Pan Fry on low flame till the chillies are light brown and wilted. You can sprinkle some salt on the chilly while pan frying.
- Serve with rice or roti’s.
