I started this blog to write my experiments with firangi foods, as I see them or perhaps imagine them, or some of them which lie vaguely in my memories. However, the first one is a bharwa mirch, which too was an experiment, without looking into any recipes, just imagination. This is how its done!
Fillings is the most important part of the dish. It holds all the flavour. The main ingredient I used was besan [gram flour].
Hand pound 4-5 black pepper, 2-3 cloves, 1 Badi elaichi [Black Cardamom], 5 cloves of garlic. Now finely chop 1 big onion and saute. Add a quarter of that to the hand pounded masala and make a nice paste.
Step 2 Preparing the filling. Heat a pan and add 100 gm of besan to it. Stir fry and add the masala paste to add. Keep stiring and add water till it makes an even paste. That’s it, the filling is ready.
Use a fresh pan. Heat some oil into it. Add all the stuffed mirchis to it. Toss them around, to make sure they are cooked from both sides. To put on the lid and put it on low heat for about 15 minutes.
Serve and Eat!
The Bharwa Mirch are ready to be served with some garma garam chapatis and to be savored.