Saturday, January 24
Stuffed chillies ( bharleli mirchi)
I'm not much into cooking stuffed foods,(i feel it a bit lenghty, first cook stuffing and then cook it again stuffed into something else. Isin't it) . But this one is quite a regular, as it goes with anything n everthing and also can be stored upto a week in the fridge. Also here in singapore we get all the veggies (and also the same veggies,quite boring) throughout the year. So its always available too. One more reason, my hubby likes it very much. So many reason's to cook it..wow.. so this one goes just for you my dear....
Ingredients:
12 15 long thick green chillies
1 tsp mustard seeds
a pinch heeng (asofetida)
1 tsp oil
For stuffing:
1/2 cup gram flour (besan)
2 tsp Amchoor powder
1 tsp turmeric powder
4 tbsp oil(approx.)
Salt to taste
One more, aren't they beautiful....
Method:
Dry roast Gramflour ,till the aroma comes.(Usually this is not done, but somehow i feel if i don't roast it before stuffing,i wouldn't get cooked fully afterwards.And no one likes it have it raw, isin't it.)
Mix all ingredients for stuffing. And yes you need to add so much oil ,so that mixture holds its shape when pressed into a fist. The oil keeps the stuffing moist and crumbly. Anyways we eat 1 or 2 only at a time, so its ok.
Make a slit in each chilli and remove the seeds. If you like them hot ,like i do, better don't remove the seeds.
Stuff the gram flour mixture into the chillies tightly.
Heat the oil in a pan ,add musturd seeds. When they splutter, add hing and finally gently place all the chillies in the pan one by one. Toss it and cover.
Reduce the heat and cook on a low heat for 10- 15 minutes, tossing in between, so that chillies are cooked evenly from all sides. Serve.
These can ke keep refrigerated upto a week in air tight container, and can be served as a side dish with either rice or chapati.
Tip:
Instead of Amchoor ,you can use about 2 tbsp lime juice to it too, so as you can decrease the amout of oil used in stuffing.
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Sending this to ,
JFI: Chickpeas and
Just for you at Sindirasoi.
19 comments:
love them..beautiful pictures..nice recipe too..
Wow,my moth is watering,seriously!!
Should have been so hot!!!
Wonderful! I love these stuffed chillies. This morning when I started to see what posts have been added I see a lot of spicy recipes. thank you for sharing.
Hot chillies...Wow..Looks awesome..
Hi Neha,
Looks really good. I make something somewhat similiar, stuffed Ladyfingers, but im sure this is a lot hotter. Thanks for a lovely entry to JFI Chickpea.
best,
ms
Do u know that i am a darn crazy lover of spicy and tangy food? So imagine my plight when first i got a plate of pani puris(the most adored street food in my dictionary) and now these stuffed chillies.ohh i m loving it....;-)
I like spicy dishes. Your recipe is ideal for me. Great pictures.
There is something interesting for u in my blog. You may like it.
Love bharwan mirch! One of my fav sides with parathas.
Soma(www.ecurry.com)
I love Bhindi's Neha..Have tried out so many stuffed recipes before..looks nice n crispy..:)
Thanks for dropping by n the comment..:)
We make stuffed chilli's but it is the dried variety.. which you fry and eat laster.. This is new to me.. looks yummy and damn spicy
Tasty and very easy to cook...I am sure this is gonna be a regular item in my kitchen!!
New to me . But love anything hot ...ur chilli looks really hot and I m drooling over.
Looks Yummy and very spicy. I love spicy food especially in this weather..Nice hot and spicy munch..
somethin new for me,..:-)
Must have been real hot...looks fantastic...great pictures !
Hi Neha, thanks for visiting my blog. you have a lovely collection of recipes.. stuffed chilis look terrific! i will try it sometime.
I love them.Now i have a recipe to try them two.
I love them.Now i have a recipe to try them.
That must be one tasty and spicy dish - my hubby would love it. I usually make this with those big chillies (which are used for making bajjis on Marina Beach). I too like to roast the besan first - really improves the flavour.
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