Kashmiri Style Bharit Marchavangun Recipe: Stuffed Chillies
Kashmiri cuisine is renowned for its rich flavors and unique ingredients, and the Bharit Marchavangun, or Stuffed Chillies, is a prime example of this culinary heritage. This delightful appetizer combines the earthy taste of walnuts with aromatic spices, making it a perfect addition to any meal or a tantalizing starter for your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi hari mirch (Large Green Chilli) | 10 (less spicy bajji variety) |
| Walnuts | 1 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Anardana Powder (Pomegranate Seed Powder) | 1-1/2 teaspoons |
| Dry ginger powder | 1 teaspoon |
| Salt | to taste |
| Vinegar | 1 cup |
| Sunflower Oil | 3 to 4 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 6g |
| Fat | 20g |
| Carbohydrates | 14g |
| Fiber | 3g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 50 |
| Total | 60 |
Servings
This recipe serves 4.
Cuisine
Kashmiri
Course
Appetizer
Diet
Vegetarian
Instructions
To prepare the Bharit Marchavangun or Kashmiri Stuffed Chillies, begin by dry roasting the walnuts and cumin seeds separately in a kadai (a type of Indian pan) until they are fragrant and golden brown. This process helps to enhance their natural flavors, bringing a depth to the final dish.
Once the walnuts and cumin seeds have cooled slightly, add them to a blender along with the Anardana powder, dry ginger powder, and salt to taste. Blend these ingredients into a smooth paste, adding just a little water as needed to achieve the right consistency. Once blended, set the mixture aside to allow the flavors to meld.
Next, wash the Badi hari mirch thoroughly and pat them dry with a kitchen towel. Using a sharp knife, make a slit down the center of each chilli, being careful to leave the stem intact. If you prefer a milder flavor, you may choose to scoop out the seeds; however, for those who enjoy a bit of heat, leaving the seeds intact will add an extra kick to your dish.
After slitting the chillies, soak them in a bowl of vinegar for about 30 minutes. This step not only enhances the flavor but also helps to soften the chillies for easier stuffing. Once the soaking time is complete, remove the chillies from the vinegar, making sure to reserve the vinegar for later use; it can be a wonderful addition to stir-fried noodles or fried rice.
Now it’s time to stuff the chillies with the walnut mixture. Take a spoonful of the prepared stuffing and carefully fill each chilli, ensuring they are generously packed.
In a large pan, heat sunflower oil over medium heat for shallow frying. Once the oil is hot, add a few stuffed chillies at a time, frying them gently over low heat. This allows the chillies to cook thoroughly while achieving a beautiful golden-brown color on all sides. Continue this process until all the stuffed chillies are cooked.
Finally, remove the chillies from the pan and let them drain on a paper towel to remove any excess oil. Serve the Bharit Marchavangun hot, accompanied by a refreshing Raita (a yogurt-based side dish) to balance the flavors and cool the palate. These stuffed chillies make for an exceptional appetizer that is sure to impress your family and guests alike!
This Kashmiri Style Bharit Marchavangun Recipe is not only a testament to the flavors of the region but also a delightful addition to any culinary repertoire. Enjoy the vibrant taste of Kashmir in the comfort of your own home with this simple yet exquisite dish!
