Stuffed Green Chilies/ Bharwa Mirch Ki Subzi

Green chilies stuffed with a tangy Indian spice mixture and stir fried-an instant chili pickle

Green chilis are used to make different variety of pickles and stir fries ,there are numurous version of making this, depend upon individual and regional taste ,I love making different types of chil pickle .My favourite are-Green chil pickle with lemon and ginger. ,Maharastrian chili pickle.I also tried a -Bharli Mircha- chili fry stuffed with aloo bhujiya  which is also a hit in my family.

Prep time-15 min
cooking time-8 min
Cuisine -North Indian
Type-side,pickle

INGREDIENTS-

• Green chilies/Hari mirch -200 gms *
• Fennel seeds/Saunf,coarsely crushed -2.5 tbsp
• Coriander powder/Dhaniya -3 tbsp
• Mango powder/Amchoor -2 tbsp
• Chili powder/Lal Mirch-1/2 tsp *
• Turmeric powder/Haldi-3/4 tsp
• Asafoetida/Hing-1/2 tsp
• Salt- to taste
• Cooking oil-2.5 tbsp

Tempering-

• Cooking oil-3 tbsp
• Mustard seeds /Rai- 1tsp

PROCEDURE-

1. Wash and wipe the chilies and then slit lengthwise.
2. Take a bowl and add all the spices and 2.5 tbsp oil and mix well.
3. Stuff the mixture in the green chilies and keep aside.
4. Heat oil in a heavy pan and add mustard seeds.
5. When seed start crackling add 1/4 tsp turmeric and the stuffed chilies.
6. Gently stir and mix the chilies and cover the pan with a lid.
7. Cook on low heat for 8-10 minutes.
8. Keep stiring and changing the side of chilies for about 2-3 times.
9. When chilies become soft and get some brown softs then remove from the pan.
10. Serve with roti,poori or daal-rice combo.

Note-
1-These chilies stays fresh for 3-4 days at room temperature and for a fortnight in the refrigerator,so can be used as a pickle or as a travel food.
2- Use small and mild variety of green chilies to make this.Bhavnagri,jalapeno,poblano,Banana peppers etc
3- Addition of chili powder is optional and depends on the variety of green chilies used.
4- You can also add 1.5 tbsp of dry roasted gram flour/Besan in the stuffing.