Stuffed green chillies (Barith Marchavangun) recipe
ingredients
15 - 20 Green chillies, large
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
1 cup (120 g) 4 oz Walnuts (akhrof), shelled
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), grated
3 tbsp (15 g) Pomegranate seeds (anar dana)
1 tsp (2 g) Cumin (Jeera) seeds
a pinch Asafoetida (hing)
Salt to taste
a few spoons Water
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil for frying
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
1 cup (120 g) 4 oz Walnuts (akhrof), shelled
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), grated
3 tbsp (15 g) Pomegranate seeds (anar dana)
1 tsp (2 g) Cumin (Jeera) seeds
a pinch Asafoetida (hing)
Salt to taste
a few spoons Water
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil for frying
method
1. Wash the chillies and make a small slit in each. De-seed and soak them in vinegar for at least 1 hour.
2. Grind together walnuts, ginger, pomegranate seeds, cumin seeds, asafoetida, and salt to a smooth paste, adding a few spoons of water, if necessary. Remove and keep in a small bowl.
3. Remove the chillies from the vinegar and spread out in a plate. Fill a little of the ground paste into the slits of the chillies. Do not over stuff, put only enough so as to allow the slits to remain closed. Keep them aside.
4. Heat the oil in a pan; shallow-fry the chillies on low heat till they change colour (about a minute). Serve as a side dish.
2. Grind together walnuts, ginger, pomegranate seeds, cumin seeds, asafoetida, and salt to a smooth paste, adding a few spoons of water, if necessary. Remove and keep in a small bowl.
3. Remove the chillies from the vinegar and spread out in a plate. Fill a little of the ground paste into the slits of the chillies. Do not over stuff, put only enough so as to allow the slits to remain closed. Keep them aside.
4. Heat the oil in a pan; shallow-fry the chillies on low heat till they change colour (about a minute). Serve as a side dish.
serving amount
serves: 4 - 6
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