These spicy stuffed green chillies are to die for!
On my recent trip to Jaipur, Rajasthan, Caroline and I decided to stay at Pink City Cooking Class to learn some proper Rajasthani vegetarian recipes. Pink City Cooking Class is run by a family and they have a room that they rent out to people who want to stay over.
We stayed for two nights and it was so much fun. We learned so many new and delicious recipes and now I want to start sharing them all with you.
You are going to love stuffed green chillies dish! Be sure to check out my step by step photographs so that you get this recipe just right.
About this recipe.
I featured a similar green stuffed chillies or bharwan hari mirch recipe in my cookbook ‘The Curry Guy Veggie’. In fact the two recipes are almost identical but this is the Rajasthani version is it has more sauce.
You can’t really call it a curry but it’s close. The chillies are filled with a spiced chickpea flour stuffing. There is a lot of stuffing and what is left over goes into the sauce. Are you ready to get started with them delicious recipe?
Which kind of chillies do you use?
Any long green chillies can be used to make this dish. You will see from the photo above that these chillies are available in the West too at most Asian grocers.
These long green chillies are not very spicy but some people might think they are. If you are at all concerned, remove the seeds and membranes before stuffing them.
Can this recipe be easily upscaled?
Yes. We made this batch to serve 2 as a side or main dish. To upscale the recipe, just double or triple the ingredients except for the cooking oil. You just need enough to fry the chillies and also have enough for the sauce.
So even when upscaling the recipe, you could probably get away with using the same amount of oil or perhaps just a few tablespoons more.
Do you have to use that much oil?
No. You will find that many vegetarian recipes from India are fried and/or have a lot of oil in them. If you are trying to cook with less oil, just go ahead and do it.
You really only need enough oil to fry the chickpea flour stuffing and a drop of water can help it all come together.
The chickpea sauce that is prepared at the end can really be left out as many recipes for this bharwan hari mirch do. It’s all up to you in the end but I hope you try this recipe exactly as written. These stuffed green chillies are incredible!
How long can you store leftovers in the fridge?
You should be able to store the leftover in the fridge for up to three days.
To heat them back up, just scrape it all into a frying pan over a medium heat. As you do this, the oil will liquify and the sauce will look like it’s supposed to.
If you find that you need to add a little more oil to your leftovers, do it.
Can you freeze leftovers?
Yes but keep in mind that this dish is best served fresh. It isn’t difficult to make so I don’t really recommend freezing.
If you do decide to freeze your green stuffed chillies, be sure to defrost them completely before heating back up in the pan.
Step by step photographs.
Heat the oil over a medium-high heat and stir in the fennel seeds, cumin and asafoetida. Fry to infuse into the oil for about 30 seconds and then add the gram flour..
Stir in the chilli powder, salt, ground turmeric, ground coriander and mango powder.
Stir it all together in the pan to combine. The stuffing will begin to look crumbly.
As you continue to fry, the stuffing will dry up as it toasts in the pan.
Transfer the filling to a plate. Then slice each chilli down the centre and then in half. Stuff the chillies with the gram flour stuffing. You will have excess stuffing.
Heat the oil for frying the chillies in the pan over a medium-high heat. Stir in the fennel and cumin and then add the stuffed chillies.
Stir in the excess stuffing.
Fry for a couple of minutes, stirring the chillies from time to time and add the chilli powder, salt, asafoetida, ground turmeric, ground coriander and mango powder.
Cover the pan and continue simmering for another 5 minutes on a low heat.
Remove the lid and let it all simmer on low until the chillies are completely cooked through and the sauce has thicken some.
Pour it all into a serving bowl and enjoy!
If you like these stuffed green chillies, you might like to try some of the Indian Vegetarian favourites.
Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Saag Paneer
Mushroom Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Cabbage Thoran
Chai Tea (masala chai)
Have you tried this recipe for stuffed green chillies?
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Spicy Stuffed Green Chillies
Ingredients
- 6 to 8 long green chillies
- TO MAKE THE STUFFING
- 3 tbsp rapeseed (canola) oil
- 1 tsp fennel seeds
- 1 tsp asafoetida
- 1/2 tsp cumin seeds
- 4 generous tsp gram flour
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp amchoor (dried mango powder)
- TO FRY THE CHILLIES
- 3 tbsp rapeseed (canola) oil
- 1 tsp fennel seeds
- 1 tsp asafoetida
- 1/2 tsp cumin seeds
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp amchoor (dried mango powder)
- More salt to taste if required
Instructions
- Heat the oil over a medium-high heat and stir in the fennel seeds, cumin seeds and asafoetida. Fry to infuse into the oil for about 30 seconds and then add the gram flour..
- Stir in the chilli powder, salt, ground turmeric, ground coriander and mango powder.
- Stir it all together in the pan to combine. The stuffing will begin to look crumbly. As you continue to fry, the stuffing will dry up as it toasts in the pan
- .Transfer the filling to a plate. Then slice each chilli down the centre and then in half. Stuff the chillies with the gram flour stuffing. You will have excess stuffing.
- Heat the oil for frying the chillies in the pan over a medium-high heat. Stir in the fennel and cumin seeds and then add the stuffed chillies. Fry for a couple of minutes and then add then stir in the excess stuffing.
- Turn the chillies from time to time and add the chilli powder, salt, asafoetida, ground turmeric, ground coriander and mango powder.
- Stir it all well and then cover the pan and continue simmering for another 5 minutes on a low heat.
- Remove the lid and let it all simmer on low until the chillies and stuffing are completely heated through and the sauce has thickened some.
- Season with more salt if needed, to taste and pour it all into a serving bowl and enjoy!
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1130mgCarbohydrates: 29gFiber: 5gSugar: 4gProtein: 4g