Rajasthani (or for that matter Indian) cuisine means hot and spicy for most. And dishes made of just chilli are an epitomization of hot and spicy food. The hot and spicy reference is not just for the taste but also the internal heat these foods generate in one’s body. It is also an indication that they go well during winters and chilly season and should be avoided during warm months.
At home, winters would see so many dishes made of chilli, my favourite being stuffed chilli as it is not as hot in taste as the others such as mirchi tipore or tali mirch.
Stuffed Chilli (Bharwan Mirch)
Preparation Time: 5 mins | Cooking time: 20 mins| Serves 4
Thick green chilli 125 gms
Gram Flour (Besan) 2 Tbsp
Asafoetida (hing) 1 tsp
Turmeric pwd ½ tsp
Coriander pwd 4 tsp
Coarse fennel pwd 2 tsp
Dry mango pwd 2 tsp
Garam Masala 1 tsp
Chaat Masala 2 tsp
Juice of one lemon
Salt to taste
Oil for frying
- Roast gram flour in a flat base pan for 5 mins until it turns light brown
- Add hing, turmeric, coriander pwd, fennel pwd, dry mango pwd, garam masala, chaat masala and salt.
- Roast for another 2-3 minutes
- Remove from pan onto a plate and let it cool for a few minutes
- Add 1 tbsp of oil and lemon juice to the mix and mix well making a coarse powder
- Slit green chillies lengthwise, leaving it connected at the top, and remove the seeds.
- Fill the chillies with the mixture prepared earlier
- Heat oil in the same pan used to roast gram flour
- Add the stuffed chillies and sauté for 5 minutes
- Cook covered for another 10 minutes until the chillies turn soft. Turn the chillies occasionally
- The stuffing can also be made with boiled potatoes mixed with spices.
- If thick green chillies are not available, use jalapenos