Jump to Main ContentJump to Primary Navigation
Top

Bharwan Mircha

pan-fried-stuffed-peppers-U.jpg

This hot and spicy side dish is taken from Food of the Grand Trunk Road, a book written by head chef at Moti Mahal, Anirudh Arora and Hardeep Singh Kohli, which features recipes picked up whilst travelling along one of the oldest and longest roads in South East Asia.

Ingredients (Serves 4)

  • 4 red banana chillies (very large chillies for stuffing)
  • 3 tablespoons vegetable oil, plus extra for frying
  • 1 teaspoon mustard seeds
  • 2.5-cm/1-inch piece ginger, peeled and chopped
  • 2 green chillies, chopped
  • few curry leaves, chopped
  • 2 carrots, peeled and very finely diced
  • 60 g/2 oz peas, defrosted if frozen
  • 3 potatoes, boiled and very finely diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • salt, to taste
  • 1/2 teaspoon garam masala
  • juice of 1 lemon
  • 30 g/11/4 oz Cheddar cheese, grated
  • 2 tablespoons Mint and coriander chutney (see page 133)

Method

Step 1: Cut the chillies in half lengthwise, deseed and set aside.

Step 2: Make the stuffing. Heat 3 tablespoons oil in a pan, add the mustard seeds and allow them to crackle. Step 3: Add the ginger, green chillies and curry leaves and sauté for 1 minute.

Step 4: Add the carrot and green peas and cook until soft. Add the potatoes, turmeric, chilli powder and salt. Step 5: Cook for 2–3 minutes. Sprinkle over the garam masala and lemon juice and check for seasoning. Turn off the heat and allow the mixture to cool.

Step 6: Once cold, add the grated cheese and Mint and coriander chutney. Stuff the chillies with this mixture.

Step 7: Heat a non-stick pan, add oil and cook the chillies for 1–2 minutes on each side over a low heat, turning regularly until golden. Make sure that the stuffing does not ooze out.

Recipe taken from Food of the Grand Trunk Road.

Related

lambcurry.jpg

Rajasthani Lal Maas

curry.jpg

Coconut cream chicken

prawn-crab-cakes-Bengal_217.jpg

Paturee prawn and crab cakes

Comments

Latest...

How to make ice-cream flowers

Our new Instagrammable obsession by Amy Swales

25 May 2016

The giant London gin distillery you'll be able to spend the night in

A must-visit for any gin fans by Sarah Biddlecombe

25 May 2016

Ten of the best English wines

Reds, whites and sparkling to rival Champagne by Victoria Gray

24 May 2016

The best and coolest gluten-free restaurants, cafes and bakeries in the UK

We bring you 30 places to chow down sans gluten by Sejal Kapadia Pocha

24 May 2016

Still or sparkling? A water-only cocktail bar is coming to London

“One can actually taste the region and depth from which the water comes” by Amy Swales

23 May 2016

Cook like a pro: vegetarian recipes from London's hottest restaurants

Get that veggie dinner party planned by Amy Swales

20 May 2016

Hemsley + Hemsley’s weekly shopping list

The bestselling cookbook authors share what they pick up at the supermarket (or whole foods store) by Helen Bownass

18 May 2016

10 reasons to go vegetarian

It's not all animal welfare and environmentalism by Harriet Hall

17 May 2016

How to make your perfume in cocktail form

Mix your own scented drinks by Lucy Frith

16 May 2016

Ten sandwiches to up your lunch game in London

Lobster brioche or Nutella toastie? The choice is yours... by Amy Swales

10 May 2016