Bharwan Mirch Recipe
Bharwan green chilli is a very well known side dish from India. Goes well with Parathas and Baisan ki Roti
Ingredients
Long Green Chillis - 20 to 25 in number
2 table spoon of coriander seeds
2 table spoon of cummin seeds
3 table spoon of fennel seeds
1 tea spoon of Amchoor (dried powder made from green mangoes)
1 pinch of Hing
Salt to taste
2 limes
Directions
Wash green chillis and lay on a towel till dry
Mix all spices and grind to powder
Sqeeze lime juice and mix it to spices forming a thick paste - if needed add some warm water
Let the paste rest
Take each green chilli and slit it open ( do not slit in two ) you need to be slightly carefull while slitting.
Open up the slitted side and fill in the chilli with the paste
Repeat till all chillis are filled with paste
There should be some paste left over
Take two table spoon of oil and heat it in a pan
Add in the chillis and ther left over paste
Fry for two minutes
Add two table spoon of water and let it cook on low heat for another 10 minutes while covered
Check often to ensure chillis and spices do not burn
If needed add more water
The chillis should start losing the bright green color - that is the sign that they are cooked
Remove from pan and refrigerate
Serve cold or at room temperature
Mix all spices and grind to powder
Sqeeze lime juice and mix it to spices forming a thick paste - if needed add some warm water
Let the paste rest
Take each green chilli and slit it open ( do not slit in two ) you need to be slightly carefull while slitting.
Open up the slitted side and fill in the chilli with the paste
Repeat till all chillis are filled with paste
There should be some paste left over
Take two table spoon of oil and heat it in a pan
Add in the chillis and ther left over paste
Fry for two minutes
Add two table spoon of water and let it cook on low heat for another 10 minutes while covered
Check often to ensure chillis and spices do not burn
If needed add more water
The chillis should start losing the bright green color - that is the sign that they are cooked
Remove from pan and refrigerate
Serve cold or at room temperature
Comments
Comments: 2 |
Add a Comment
shantihhh says :
I always look forward to your recipes! Perfect-I have so many of these gorgeous Achar, long green chiles in the garden right now. They are one of the most flavourful Indian chiles with just a touch of heat. I use them in dahls, etc.
Thanks again!
Posted on: 19 August 2007 - 1:24pm
