Stuffed Green Chillies (Barith Marchavangun)

Stuffed Green Chillies (Barith Marchavangun)

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Servings: 6
Calories: 332

Ingredients
 

  • 20 Green chillies large
  • 3 1/2 floz Vinegar sirka
  • 4 oz Walnuts akhrof, shelled
  • 1 1/4 oz Ginger adrak, grated
  • 3 tbsp Pomegranate seeds anar dana
  • 1 tsp Cumin Jeera seeds
  • a pinch Asafoetida hing
  • Salt to taste
  • a few spoons Water
  • 3 1/2 floz Vegetable oil for frying

Instructions

  • Wash the chillies and make a small slit in each. De-seed and soak them in vinegar for at least 1 hour.
  • 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.
  • 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.
  • 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.
Calories: 332 kcal
Carbohydrates: 15 g
Protein: 3 g
Fat: 30g
Saturated Fat: 4 g
Trans Fat: 1 g
Sodium: 502 mg
Potassium: 132 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 8 IU
Vitamin C: 19 mg
Calcium: 24 mg
Iron: 1 mg
Cuisine Indian
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