Bharwa Mirch/Potato-Peanut Stuffed Mirch/Stuffed Long Hot Pepper

Stuffed mirch or bharwa mirch is very popular dish throughout India. This recipe is prepared in varieties of ways, in different parts of India. For this recipe long hot pepper/bhavnagari mirch or any variety of medium spice thick pepper is used, stuffed with choice of stuffing and cooked. Do remember to pick crunchy, unripe and wrinkle free peppers. Today I am sharing my version of stuffed pepper. This recipe is a perfect combination of spicy-sweet-sour besan-potato stuffing with crunch of nutty peanuts. This recipe is really quick fix and a perfect treat for your taste buds. To make this recipe less spicy, deseed the peppers before stuffing. Leftover stuffed pepper can be store refrigerated for 3-4 days in air tight container. Give this recipe a try and enjoy with Naan/roti or daal chawal(rice).

Cuisine: Indian | Recipe Category: Curries & Daal | Serving: 5-6  
Prep Time: 20 Minutes | Cook Time: 20 Minutes

Ingredients

For the stuffing

1.	Oil	1 Tbsp.
2.	Ajwain/Carom seeds	¼ Tsp.
3.	White sesame seeds	1 Tsp.
4.	Hing/Asafetida	1 generous pinch
5.	Roasted peanuts	½ cup
6.	Besan/Black gram flour	½ cup
7.	Potatoes, boil and mashed	1 cup
8.	Haldi/Turmeric powder	¼ Tsp.
9.	Kashmiri red chili powder	1 Tsp.
10	Sugar	1 Tbsp.
11.	Salt	To taste
12.	Lemon juice or Amchur/dry mango powder	1 Tbsp.
13.	Fresh coriander, finely chopped	2 Tbsp.

For stuffed Mirch/Pepper

1.	Long hot pepper/Bhavnagari Mirch	5-6 big
2.	Oil	2 Tbsp.
3.	Kala jeera/Black cumin seeds	¼ Tsp.
4.	Saunf/Fennel seeds	¼ Tsp.
5.	Haldi/Turmeric powder	¼ Tsp.
6.	Salt	To taste

Step By Step Instruction: [Hide Images]

Preparation

1. In a nonstick pan dry roast besan flour stirring continuously to prevent the flour from burning and sticking to the bottom of the pan.
2. Roast for 5 minutes or until the besan turns lightly brown and gives off a nutty aroma.
3. In a mixer grinder add roasted peanut and grind to coarse powder.
4. Wash and pat dry chilies. Slit them lengthwise and remove seeds using fork/spoon. You can cut them into half it peppers are long to fit in cooking pan.

For the stuffing

1. Heat oil in pan, add carom seeds and sesame seeds. Sauté for about 30 seconds or until seeds start to sizzle.
2. Add hing/Asafetida and coarse peanut and give it a mix.
3. Add boiled potato, roasted besan, turmeric powder, chili powder, sugar and salt. Give everything a nice mix and cook for 3-4 minutes on low flame
4.  Lastly add chopped coriander and lemon juice. Mix well.
5. Switch off the flame and keep aside to let it cool down a bit.

For the Stuffed Pepper/Bharwa Mirch

1. Stuff mirch/peppers with besan-potato-peanut mixture. 
   
2. In a wide pan heat 2 Tbsp. of oil. Add black cumin seeds and fennel seeds
3. When seeds start to sizzle add stuffed mirchi.
4. Cover and let them cook for 5-7 min on medium flame. 
5. Once you see blister appears on the chili, flip the chilies, season with salt and turmeric powder.
6. Cover and cook for further 5-7 minutes on medium flame. 
7. Once chilies are cooked from all sides, add in leftover stuffing.
8. Switch off the flame and keep it covered for 3-4 minutes.
9. Stuffed Potato-Peanut Stuffed Mirch is ready to serve. Serve as main dish or side dish with roti, paratha or with Daal-rice

Quick Tips:

1. Peppers/Mirch: Do remember to pick crunchy, unripe and wrinkle free peppers. 
2. Spice level: To make this recipe less spicy, deseed the peppers before stuffing. 
3. Storage: Leftover stuffed pepper can be store refrigerated for 3-4 days in air tight container.