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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.

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Bharwan Mirch Fry

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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

  1. Heat oil in a non-stick pan. Add coconut and roast till lightly browned.
  2. crush peanuts in a mortar and pestle and add to the pan. Mix and roast further.
  3. Slit chillies horizontally without cutting through and remove the seeds. Reserve some of the seeds in a bowl.
  4. Add garlic to the pan. Mix and roast further.
  5. 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.
  6. Transfer the mixture into the bowl which had the reserved chilli seeds. Mix well
  7. Heat oil in a non-stick pan.
  8. Fill the chillies with the coconut mixture. Place in the pan and shallow-fry in hot oil till golden. Drain on an absorbent paper.
  9. Serve hot.
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