Bharwa Mirchi

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!

The fillings

Fillings is the most important part of the dish. It holds all the flavour. The main ingredient I used was besan [gram flour].

Step 1 Preparing the masala.

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.

Stuff them up!
Make slits in about 8 big green mirchis and start filling them with besan paste. You can either tie them with cotton strings or use tooth picks to hold it together.

Cooking.

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.