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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.
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