RAJASTHANI BADI HARI MIRCH KI SABZI

 

My husband is so fond of spice and green chilli that he often gets this big green chilli and likes it as a sabzi for roti and doesn’t take it like achar / pickle.  Sometimes, I wonder how one can have so many green chillies at one go.  I took this recipe from Nisha Mudhulika’s webside and didn’t make much changes since the ingredients and spices used by her were simple and minimal.  So, without altering the ingredients, I made this sabzi and my hubby liked it so much that he finished about 12 chillies at one go.

INGREDIENTS
Big variety Green Chilli	10 - 12
Gram Flour (Besan)	1/4 cup
Asafoetida	A generous pinch
Oil	3 – 4 tbsp
Cumin Seeds	1/2 tsp
Turmeric Powder	1/2 tsp
Coriander Powder	2 tsp
Fennel Seed Powder	1 tsp
Garam Masala Powder	1/2 tsp
Amchur (Dry Mango Powder)	1/2 TSP
Salt	To taste

 

METHOD

• Wash and cut out the stem of the green chillies.  Slit the chillies lengthwise from one side so that we can fill in the stuffing.
• Heat about 2 tbsp of oil in a kadai and crackle cumin seeds.  Add in asafoetida powder and turmeric powder.  Sauté for a couple of seconds and then add in gram flour.  Roast on a low fire till the flour turns light brown and emits a nice aroma. 
• Now, add in coriander powder and fennel seed powder,  roast for a couple of minutes and turn off the gas. 
• Add garam masala, amchur and salt.  Mix well and set aside to cool.  This would be the stuffing.
• Now, fill all the green chillies with the prepared  stuffing.
• Heat the remaining 2 tbsp of oil in a flat pan and put all the green chillies.  Cover it with lid and let it cook for about 2 – 3 minutes.  Open the lid and rotate the chillies.  Cover with lid and cook again for about 2 minutes.  Again rotate and cook till the chillies are cooked from all the sides.
• Serve hot or at room temperature with roti and dal.  If you like spicy food, then this bharwan mirchi can served as a sabzi.