"Bharwa Mirchi (Stuffed Green Chilly/ Jalapeno)” and Lime juice with Sabja ... barish ka mausam hey bhi aur nahin bhi is the sort of situation in Mumbai ... these huge green chillies that's available in plenty now are stuffed and either tava fried or deep fried ... I just pan fried them with little bit of oil ... Yummilicious ...
** This is a simple fried dish prepared with large sized green chillies though you can prepare them with red ones too. The chillies used are not spicy and available in plenty during monsoon season and you can prepared many types of dishes like salan, bajia, stuffed fries, add them to curry's, prepared pickles etc. We enjoy preparing bajia/ bajo/ fritters using these by dipping them in besan/ gram flour batter and deep frying the same.
** Stuffed ones are hardly prepared at home though we love them too. This time however I decided to prepare them by stuffing masala powder and tava frying the same, you can shallow fry them in little bit of oil too. You can serve them fresh and hot during lunchtime or as it is at mid morning with some lemon juice for accompaniment as you take a break or when you have sometime to enjoy with family at tea time in the evening too.
** Here is my simple method of preparing "Bharwa Mirchi (Stuffed Green Chilly/ Jalapeno)” … my style, very easy and simple to prepare …
** Wash and wipe dry the green chilly. Now give a slit on one side of the chilly surface to full length leaving 1 inches both on top and bottom so that the chilly remains in shape. If there are too many seeds etc. within you may gently remove them out or retain it as it is.
** For the filling : The measurement given below is for about 5-6 large sized green chillies, so use your judgment if there are less or more accordingly.
** In a bowl add in one cup of besan (chane peeta/ gram flour), to this add salt (namak/ meeta), 2-3 tblsp of red chilly powder (mirsange pitti/ mirchi powder), ½ tsp haldi (turmeric) powder, ¼ tsp hing (asfoetida) powder, ½ tsp Amchur Powder (dried raw mango powder), 1 tsp dhania (coriander/ kottambari) powder, ½ tsp jeera (cumin) powder and mix well.
** Add in 2 tblsp of grated jaggery (goda/ gud), large pinch of crushed vonvo (ajwain/ bishops weed) and 2 tblsp of oil (tel/ any oil, I used coconut oil) and mix well till all the ingredients have mixed well into an even crumbled powder mixture. You may add in a little more of oil if you find that the mixture is not crumbled well, but DO NOT ADD IN WATER.
** Now fill this prepared mixture into the green chillies through the slit gently so that they do not cut open. You can use the back of a spoon to pack in the mixture well inside the chilly so that it is stuffed well compactly from within using all the prepared mixture if possible. If there is excess mixture keep it aside for later use but do not try over stuffing the chillies.
** The stuffing will be seen a little as shown in the picture as the chilly will remain slightly open. But do not worry while will slightly brush the top with oil while frying it will not leak out. But if you are still worried that it may come out or may create a mess while fry, you can tie a thread tightly all around the chillies too as is done sometimes with barawa karela.
** Now heat a tawa to smoking point, then lower the heat to minimum, it is best o use non stick pan as it does not consume much oil, but then the charred fry the iron tava gives is much more tastier, I have used iron tava, you may use any. Apply oil on the center of the tava and place the chillies on them and brush them also all over with a little bit of oil.
** Fry on medium to low heat turning it often on all sides with the help of tongs so that they get evenly cooked and fried from all sides as much as possible. Once the chillies are cooked raise the heat of the tava and sprinkle some oil on all sides of the chilly and let them get fried to a roasted texture on the surface at some places, this gives added taste to the chillies.
** Remove from fire and place them gently on an absorbent paper to drain of excess oil and continue with the remaining stuffed chillies if any. You should follow the same procedure as when you did initially till all the stuffed chillies are fried and done. Remember not to sprinkle water on top of chillies while frying, it will not give good results.
** "Bharwa Mirchi (Stuffed Green Chilly/ Jalapeno)” is done and ready to be served. Remember to always serve them fresh and hot immediately as they turn slightly limp on storing as they are not deep fried. Tastes best served either as it is for a mid morning break with some cold beverage or hot steaming cup of tea or at lunchtime with other dishes.
** These large sized light colored green chillies are in season now and not at all spicy and are on similar to capsicum. However, if you want to avoid spice or there are youngsters at home, then try removing the seeds from within the chillies before stuffing it will cut down the spice level of the stuffed chillies, you can also increase or decrease the chilly powder too.
** There are many more “Bajo/ Baji/ Fries” that are equally tasty shared in the blog which you can browse through in leisure, use search option or label section for various types of dishes and enjoy them with your family and friends. For bajo, I am sharing a common link below, where you will find them in plenty, do remember to give me a feedback ….
** There are many more “Beverages/ Juices” including the one shared in the picture above that are equally tasty shared in the blog which you can browse through in leisure, use search option or label section for various types of dishes and enjoy them with your family and friends. For bajo, I am sharing a common link to them below, where you will find them in plenty, do try them and remember to give me a feedback .....
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Thanks.