Bharwa Besan Mirch Sabzi Recipe - Chillies Stuffed With Spiced Gram Flour
Make this Bharwa Besan Mirchi Ki Sabzi for dinner. All it takes is 15 minutes to make which you can serve along with a Dal Fry and hot phulkas. The addition of hing along with besan and subtle spics brings out the flavours of this sabsi making it perfect for a rainy day lunch or dinner.In association with SS Pandian (SSP Asafoetida)
Bharwa Besan Mirch Sabzi Recipe is made by stuffing spiced sautéed besan in the badi hari mirch or bajji chillies.
Did you know: Asafoetida has lot of medicinal value. According to Ayurvedic medicine, it is used for breathing problems including chronic bronchitis and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome and so much more.
And hence ensuring that we use a good quality hing (SSP Asafoetida) is extremely essential. The good part about SSP Asafoetida is that it has no Arabic gum and hence it has strong intense flavors, thereby using just a pinch would be just perfect for a dish.
Look at more of the Rajasthani recipes here
- 6 Badi hari mirch (Large Green Chilli) , (non spicy) stalk removed, slit and deseeded
- 1/2 cup Gram flour (besan)
- 1 tablespoon Cooking oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon SSP Asafoetida (Hing)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- Salt , salt as required
- Coriander (Dhania) Leaves , as required, finely chopped
- Cooking oil , as required
- Water , as required
How to make Bharwa Besan Mirch Sabzi Recipe - Chillies Stuffed With Spiced Gram Flour
To prepare this easy Bharwa Besan Mirch Sabzi Recipe (Chillies Stuffed With Spiced Gram Flour), Firstly make the stuffing.
Heat oil in a wok/kadai and add cumin seeds and hing. Sauté for about 30 seconds.
Add besan into it and cook for about 10 to 15 minutes on low flame, such that the mixture doesn’t get burnt.
Once it is cooked, add the masalas including amchur powder, haldi powder, dhaniya powder, coriander leaves and the required salt.
Sauté well and cook for 3 - 4 minutes on low flame. Keep it aside.
Fill the besan stuffing inside all the deseeded and slit chilies.
Heat a little oil in a wide pan and add the stuffed chilies. Sprinkle some water on them and cover the pan with a lid.
Cook it for 10 to 15 minutes or till the Bharwa Besan Mirch Sabzi become soft and appear cooked. Once done transfer the Mirchi ki Sabzi to a serving bowl and serve hot.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.