Bharwan Mirch Fry

Bhavnagri chillies stuffed with a flavourful dried coconut mixture and shallow fried.This Green chili fry or masala mirch is a quick fix recipe or can say an instant side dish. As it is low in fat so can be easily packed in lunch boxes and it easily stays good for 2-3 days at room temperature This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 03 Mar 2019 in Recipes Course

New Update

Main Ingredients	Bhavnagri green chillies, Oil
Cuisine	Indian
Course	Snacks and Starters
Prep Time	6-10 minutes
Cook time	16-20 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients list for Bharwan Mirch Fry

12 Bhavnagri green chillies
½ teaspoon Oil
¾ cup Dried coconut ( khopra)
4 tablespoons Roasted peanuts
¼ teaspoon Garlic
1½ teaspoons Cumin powder
3 teaspoons Sesame seeds (til)
½ teaspoon Carom seeds (ajwain)
¼ teaspoon Black pepper powder
1½ teaspoons Dried mango powder
to taste Salt
2 tablespoons Fresh coriander leaves

Method

Heat oil in a non-stick pan. Add coconut and roast till lightly browned.
crush peanuts in a mortar and pestle and add to the pan. Mix and roast further.
Slit chillies horizontally without cutting through and remove the seeds. Reserve some of the seeds in a bowl.
Add garlic to the pan. Mix and roast further.
Add cumin powder, sesame seeds, carom seeds, pepper powder, dried mango powder and salt to the pan and mix well. Roast on low heat for half a minute. Switch off the heat and add chopped coriander. Mix well.
Transfer the mixture into the bowl which had the reserved chilli seeds. Mix well
Heat oil in a non-stick pan.
Fill the chillies with the coconut mixture. Place in the pan and shallow-fry in hot oil till golden. Drain on an absorbent paper.
Serve hot.

#Bhavnagri green chillies #Black pepper powder #Carom seeds (ajwain) #Cumin powder #Dried coconut ( khopra) #Dried mango powder #Fresh coriander leaves #Garlic #Oil #Roasted peanuts #Salt #Sesame seeds (til)