How to make Bharli Mirchi -

Bhavnagri chillies stuffed with spicy coconut filling.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Bhavnagri Mirch, Oil (ऑइल)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Aloor Dum Aloo Bharta Bhindi Coconut Masala Quinoa Upma with Mushrooms

Bharli Mirchi

Bharli Mirchi Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 41-50 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bharli Mirchi Recipe

  • Bhavnagri Mirch 8 large

  • Oil to taste

  • Oil 5 tablespoons

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Turmeric powder 1 teaspoon

  • Coconut scraped 2 cups

  • Red chilli powder 1 teaspoon

  • Aniseed (saunf) powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Coriander powder 1/4 teaspoon

  • Raw mango,grated 1 small

  • Fresh coriander leaves finely chopped 3 tablespoons

Method

Step 1

Slit green chillies and remove seeds. Apply a little salt and keep aside for thirty minutes. Wash and drain well. Heat two tablespoons of oil and temper with asafoetida, mustard seeds and turmeric powder.

Step 2

Add coconut and sauté till lightly coloured. Add red chilli powder, aniseed powder, cumin powder, coriander powder and raw mango. Sauté till well mixed and dry.

Step 3

Add salt and coriander leaves. Remove from heat and set aside to cool. Stuff mixture into chillies and keep aside. Heat remaining oil in a shallow pan.

Step 4

Place chillies, cover and cook for five minutes. Remove and serve hot.

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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 www.sanjeevkapoor.com 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.