Kashmiri Style Bharit Marchavangun (Stuffed Chillies)
Description:
Bharit Marchavangun is a traditional Kashmiri dish, perfect for serving as an appetizer or entrée at any gathering. The stuffed chillies offer a delightful balance of heat and flavor, thanks to a unique stuffing of walnuts, cumin, dry ginger powder, and pomegranate seed powder. The dish is easy to prepare, requiring minimal effort and time, and is sure to impress your guests with its depth of flavor and texture.
Cuisine: Kashmiri
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 10 Badi Hari Mirch (Large Green Chilies, less spicy bajji variety)
- 1 cup Walnuts
- 1 teaspoon Cumin Seeds (Jeera)
- 1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder), powdered
- 1 teaspoon Dry Ginger Powder
- Salt, to taste
- 1 cup Vinegar
- 3-4 tablespoons Oil
Preparation Time: 10 minutes
Cook Time: 50 minutes
Instructions:
-
Prepare the Stuffing:
Lightly dry roast the walnuts and cumin seeds separately in a pan or kadai until fragrant.
Combine the roasted walnuts, cumin seeds, pomegranate seed powder, dry ginger powder, and salt in a blender. Add a little water and blend into a smooth paste. Set aside. -
Prepare the Chilies:
Wash and pat dry the green chilies. Make a slit in the center of each chili, leaving the stem intact. If you prefer less heat, scoop out the seeds. Otherwise, leave them in for an extra kick.
Soak the slit chilies in vinegar for about 30 minutes. (Tip: Keep the vinegar to use in other dishes like Chinese noodles or fried rice.) -
Stuff the Chilies:
Remove the chilies from the vinegar and stuff each with the walnut mixture. -
Fry the Stuffed Chilies:
Heat oil in a pan for shallow frying. Place the stuffed chilies in the pan in batches, frying on low heat until browned and cooked on all sides. -
Serve:
Once all chilies are fried, remove them from the pan and serve immediately as an appetizer or side dish, accompanied by Raita.
Enjoy this flavorful Kashmiri delight as a show-stopping starter at your next gathering!
