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You are here: Home / Dry Curry/Stir fry /side dish / Stuffed Green Chilies Pickle ,Bharwa Mirch Ki Sabzi

Stuffed Green Chilies Pickle ,Bharwa Mirch Ki Sabzi

2013-09-28 by Anjana Chaturvedi

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Stuffed green chilies -Green chilies stuffed with a tangy Indian spice mixture and stir fried-an instant chili pickle

Green chilis are used to make different variety of pickles and stir fries ,there are numurous version of making this, depend upon individual and regional taste ,I love making different types of chil pickle .

To make this stuffed green chili pickle I have used dry spices in which the flavour of fennel seeds are prominant ,the spices are mixed with little oil and then stuffed in chilies ,then the chilies are tempered and stir fried.

My favourite are-Green chil pickle with lemon and ginger. ,Maharastrian chili pickle.I also tried a –Bharli Mircha– chili fry stuffed with aloo bhujiya  which is also a hit in my family.

 

how to make stuffed green chilies
Bharwa hari mirch

Prep time-15 min
cooking time-8 min
Cuisine -North Indian
Type-side,pickle

INGREDIENTS-

  • Green chilies/Hari mirch -200 gms *
  • Fennel seeds/Saunf,coarsely crushed -2.5 tbsp
  • Coriander powder/Dhaniya -3 tbsp
  • Mango powder/Amchoor -2 tbsp
  • Chili powder/Lal Mirch-1/2 tsp *
  • Turmeric powder/Haldi-3/4 tsp
  • Asafoetida/Hing-1/2 tsp
  • Salt- to taste
  • Cooking oil-2.5 tbsp

Tempering-

  • Cooking oil-3 tbsp
  • Mustard seeds /Rai- 1tsp

PROCEDURE-

  1. Wash and wipe the chilies and then slit lengthwise.
  2. Take a bowl and add all the spices and 2.5 tbsp oil and mix well.
  3. Stuff the mixture in the green chilies and keep aside.
  4. Heat oil in a heavy pan and add mustard seeds.
  5. When seed start crackling add 1/4 tsp turmeric and the stuffed chilies.
  6. Gently stir and mix the chilies and cover the pan with a lid.
  7. Cook on low heat for 8-10 minutes.
  8. Keep stiring and changing the side of chilies for about 2-3 times.
  9. When chilies become soft and get some brown spots then remove from the pan.
  10. Serve with roti,poori or daal-rice combo.

Note-
1-These chilies stays fresh for 3-4 days at room temperature and for a fortnight in the refrigerator,so can be used as a pickle or as a travel food.
2- Use small and mild variety of green chilies to make this.Bhavnagri,jalapeno,poblano,Banana peppers etc
3- Addition of chili powder is optional and depends on the variety of green chilies used.
4- You can also add 1.5 tbsp of dry roasted gram flour/Besan in the stuffing.

Print Recipe
5 from 2 votes

Stuffed Green Chilies / Bharwa Mirch Ki Subzi

Course: Pickles/Achar, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: bharwa hari mirch, stuffed green chili pickle

Filed Under: Dry Curry/Stir fry /side dish, Pickles, Travel food, Uttar Pradesh Cuisine Tagged With: Bhrwa Mirch, green chili pickle, Jain food, No onion garlic recipe, Pickles and Chutneys, satvik recipe, stuffed chili, Travel food, Uttar Pradesh Cuisine, Vegan

« Soya Seekh Kabab Recipe
Bhindi Raita Recipe ,Okra and Yogurt Dip »

Comments

  1. Priya Suresh says

    2013-10-01 at

    Mouthwatering hot n fiery stuffed chillies.

  2. Janani says

    2013-10-01 at

    wow looks stunning very tempting have to try it at home soon.

  3. srikars kitchen says

    2013-09-30 at

    Looks great,,, delicious..

  4. divya says

    2013-09-29 at

    looks fabulous…

  5. Sadaf Afshan says

    2013-09-29 at

    I love all kinds of pickles but don't have the energy to make them myself at home. Hats off to mums like you who still make everything at home rather than relying on store bought stuff.

  6. Veena Theagarajan says

    2013-09-29 at

    So tempting.. Never tried dried one.. my mum makes gravy

5 from 2 votes (2 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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