It is raining green chillies in my home and this is my second post in succession involving green chillies after Green Chilli Pickle. I have two other posts but I will save them for another day.
I love spicy food as you might have realised from my posts on pickles and pachadis. So when I spotted the large variety of fresh green chillies in the market, I wanted to make stuffed chillies right away. I have already posted the recipe for Green Chillies Stuffed with Hummus earlier and that dish is by far one of my favourites and I make it often. This time I made Bharli Mirchi or Maharashtrian Style Stuffed Green Chillies.
I used a stuffing made with coconut and peanut powder spiced with amchur. The result was a tangy and spicy Bharli Mirchi that was a delight as a side-dish for Varan Bhaat (Maharashtrian Style Dal Rice).
The green chillies you want for this dish are the large light green ones which are not too spicy. The ones I bought also did not have too many seeds so I did not bother to deseed them.
Also you have to be careful about making a slit in these green chillies so that you have enough leeway to stuff them but keep them whole without breaking them.
- 6 Large Green Chillies
- 1/3 Cup Grated Coconut
- 2 tbsp Roasted Peanut Powder
- 1 tsp Amchur Powder
- 1/4 tsp Roasted Cumin Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Sugar
- 2 Large Pinches Turmeric
- 1/4 tsp Asafoetida
- 1/2 tsp Mustard Seeds
- 2 to 3 tbsp Oil
- Salt to Taste
- Heat 1 tbsp oil.
- Add the mustard seeds and wait till they splutter.
- Add the asafoetida.
- Add grated coconut. Ensure you do not dry it out.
- Stir-fry for a few seconds.
- Add the roasted peanut powder, coriander powder, cumin powder, red chilli powder, turmeric, amchur, and salt.
- Stir-fry for a minute.
- Take off the heat.
- Spread in a plate to cool.
- If the mix is very dry, sprinkle a few drops of water, oil, or even lemon juice. Be careful about using lemon juice as it can make the stuffing very sour.
- Wash and dry the green chillies.
- Using a sharp knife, make a slit in each chilli.
- If the green chilly has a lot of seeds, carefully deseed the chilly.
- Carefully stuff each green chilli till it is full.
- Set aside.
- Heat a pan or a tava till it is just hot.
- Spread 1-2 tbsp of oil.
- Place the green chillies on the pan.
- Cook covered for a minute.
- Open and roll over the green chillies to cook the other side.
- Repeat till the skin of the green chilli looks wrinkled and cooked.
- Serve with Varan Bhaat or Rotis.
You can bake these green chillies as well.
Preheat an oven to 100C.
Brush the green chillies with oil.
Place the chillies the stuffed-side down on a baking sheet.
Bake at 100C till the green chillies are cooked.