Besanwali Bharwan Mirch

Ingredients list for Besanwali Bharwan Mirch

• 8 medium Bhavnagri green chilli
• 3 tablespoons Gram flour
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Asafoetida
• 1 teaspoon Turmeric powder
• 1 1/2 teaspoons Coriander powder
• 4 tablespoons Gram flour (besan)
• 1 1/2 teaspoons Garam masala powder
• 2 teaspoons Dry mango powder (amchur)
• to taste Salt
• 2 tablespoons Sesame seeds (til)
• 4 tablespoons Coconut scraped
• 1/2 teaspoon Cumin seeds
• 5-6 Cloves
• 1/2 teaspoon Red chilli powder
• 1 tablespoon Tamarind pulp
• 2 tablespoons Fresh coriander leaves chopped

Method

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.
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.
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.
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.
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.

Nutrition Info