This dish is basically spiced gram flour stuffed in chillies and cooked in a delicious gravy. No one can resist Rajasthani cuisine, there’s no second thought about that. The Rajasthani dishes are cooked in a specific manner and they are utterly unique. So to offer some spicy treat to your taste buds, let’s learn how to make this Besanwali Bharwan Mirch. You can prepare this dish in just half an hour. Note down the recipe.
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Also Read: Baingan Bhaja Recipe
Ingredients
- 8 medium sized Bhavnagri green chilli
- 3 tbsp. gram flour
- ½ tsp Fenugreek seeds
- ½ tsp mustard seeds
- ½ tsp asafoetida
- 1 tsp turmeric powder
- 1 ½ tsp coriander powder
- 1 ½ tsp Garam masala powder
- 2 tsp aamchoor
- Salt to taste
- 2 tbsp. sesame seeds
- 4 tbsp. coconut scraped
- ½ tsp cumin seeds
- 5-6 cloves
- ½ tsp red chilli powder
- 1 tbsp. tamarind paste
- 2 tbsp. fresh coriander leaves
How to Make Besanwali Bharwan Mirch?
1. Slit the green chillies along the length and remove the seeds. Heat some oil in a pan and then add fenugreek seeds and mustard seeds. Add 1/4th tsp asafoetida when the seeds start to crackle. Add ½ tsp turmeric and 1 tsp coriander powder. Sauté the mixture for a minute.
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2. Add 1 tsp Garam masala, aamchoor and salt in gram flour and mix it well. heat it in the pan and cook it till the gram flour is cooked well. keep it aside.
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3. Take the chillies and stuff it with the mixture prepared above. Keep them aside.
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4. In another pan, roast some sesame seeds and scraped coconut. Grind them to make a paste.
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5. Heat the oil in a pan and add cumin seeds. Add asafoetida and cloves. Cook it for a minute and add the stuffed chillies to it. Sauté the stuffed chillies for 4-5 minutes while stirring.
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6. Take the ground paste of sesame seeds and scraped coconut prepared above and add it to the stuffed chillies. Sauté it for a minute. Add salt, red chilli powder, turmeric powder, coriander powder, Garam masala and mix it well.
7. Add some tamarind paste and 1 cup of water. Cover the pan and cook it for 4-5 minutes. Check if the chillies have become tender. When done, turn off the heat. Garnish the chillies with coriander leaves.
8. Enjoy it hot with jeera rice.
Also Read: Moong Dal Bhajiya (Pakora) Recipe
