How to make Besanwali Bharwan Mirch -

Chillies stuffed with spiced gram flour and cooked in a delicious gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhavnagri green chilli, Gram flour

Cuisine : Rajasthani

Course : Main Course Vegetarian

For more recipes related to Besanwali Bharwan Mirch checkout Bharela Marcha. You can also find more Main Course Vegetarian recipes like Malvani Paneer Masala Vegetable Kurma Mushroom Butter Masala Lehsuni Dhania Paneer

Besanwali Bharwan Mirch

Besanwali Bharwan Mirch Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Besanwali Bharwan Mirch Recipe

  • Bhavnagri green chilli 8 medium

  • Gram flour 3 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1 teaspoon

  • Coriander powder 1 1/2 teaspoons

  • Gram flour (besan) 4 tablespoons

  • Garam masala powder 1 1/2 teaspoons

  • Dry mango powder (amchur) 2 teaspoons

  • Salt to taste

  • Sesame seeds (til) 2 tablespoons

  • Coconut scraped 4 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Cloves 5-6

  • Red chilli powder 1/2 teaspoon

  • Tamarind pulp 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Slit green chillies and remove the seeds. Heat one tablespoon of oil in a kadai, add fenugreek seeds and mustard seeds. When the seeds crackle add one fourth teaspoon of asafoetida, half teaspoon of turmeric powder and one teaspoon of coriander powder and sauté for half a minute.

Step 2

Stir in gram flour, one teaspoon of garam masala powder, amchoor and salt. Cook till a nice aroma is given out. Take it off the heat and allow to cool. Stuff the slit chillies with the above mixture and set aside. Dry roast sesame seeds and scraped coconut and grind to a smooth paste.

Step 3

Heat the remaining oil in a pan and add cumin seeds, when they change colour add the remaining asafoetida and cloves. Cook for half a minute and add the stuffed chillies. Sauté the chillies for four to five minutes stirring continuously.

Step 4

Stir in the ground paste and sauté for one to two minutes. Add salt, red chilli powder, remaining turmeric powder, remaining coriander powder, remaining garam masala powder and mix.

Step 5

Stir in tamarind pulp and one cup of water, cover and cook for four to five minutes on medium heat or till the chillies are tender. Garnish with coriander leaves and serve hot with rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.