BM # 64
Week : 1 , Day: 2
Theme: Pickles and Preserves
Cuisine : Rajasthani
After working on a month long Marathon of sweets in our Journey through Cuisines, we definitely needed something hot and spicy. So I begin the BM 64 with a spicy note. For the first week I have chosen to make Pickles and Preserves.
The Besan wali Mirch is a chilly from Rajathani Cuisine and adds a zing to the regular meal. I love it when I find the food boring or bland. The mirch can be any quality, you could use spicy ones, milder ones, all depending on your taste and availability. This recipe is so quick and instant and equally delicious that you would go right away to get it done. I don’t know if I can call it a pickle or a preserve, but it definitely has a good shelf life of a good fifteen days, may be more in cool climate. You surely need to refrigerate it.

Besan waali Mirch

10-12 green chillies
2 tbsp Besan
Salt to taste
1/8 tsp coriander powder
1/8 tsp red chilly powder
1/4 tsp dry mango powder
2 tsp oil
Wash and wipe the chillies.
Make a slit, making sure you do not slit through, leave the chilly intact.
Mix all the spices with Besan.
Stuff the mix in the chillies.
Heat a pan , add oil and place the chillies.
Cover and cook on slow flame.
Sprinkle some water, to avoid burning.
They should be done under 10 minutes.

Note: You can leave them outside for about 2 days but if you store in a refrigerator they might last you over 15 days.
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Besan wali Mirch

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