Thanks to Upadhyaya aunty for showing me how to prepare hot and spicy Bharwan mirch the traditional way. The long mirch/chilies are stuffed with seasoned gram flour/besan and pan fried. These reminded me of Mirapakai/Mirchi bajji from Andhra Cuisine. If you love hot & spicy food then this recipe is for you.
6 large green chilli
1/2 cup chickpeas flour
1 tsp coriander powder
1 tsp mango powder
½ tsp turmeric powder
asafoetida – pinch
1 tbsp lime juice
2 tbsp Oil
extra lime juice to garnish
Seasoning – 1.5 tbsp of Oil, ½ tsp cumin seeds
For the Stuffing – In a bowl add chickpea flour, turmeric powder, coriander powder, mango powder, lime juice, 2 tablespoon oil, salt and a pinch of asafetida. Mix together with your fingers until the mixture looks like bread crumbs.
Wash & pat dry green chillies. Cut into half and slit halves vertically. Remove seeds & membrane. Now stuff the above mixture into the vertical slits.
Heat oil in a heavy base pan. Add 1/2 tsp cumin seeds and a pinch of asafetida. Put stuffed green chillies in the pan and cover the lid. Let it simmer for 5 minutes. Stir gently and cover lid. Cook on low, stirring occasionally till they are cooked from all sides and the stuffing turn slightly brown. Remove from heat. Garnish with lemon juice. Serve as a side dish with chapathi/roti and yogurt.