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...

Veganuary diary: To be vegan or not to be vegan?

Here’s to more mindful eating by Harriet Hall

08 Feb 2016

February's best new restaurant openings

The hottest new dining spots you need on your radar by Victoria Gray

08 Feb 2016

How to make halva with pistachios and rose petals

The perfect mid-morning snack or homemade Valentine's gift

01 Feb 2016

Veganuary diary week three: eating out as a vegan

Going cold tofu by Harriet Hall

27 Jan 2016

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016

Our latest dessert obsession: fried Nutella ice cream

Girdle your stomachs... by Alex Peake-Tomkinson

20 Jan 2016