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

Latest...

This prosecco festival is the best way to start feeling Christmassy

Bubbles, bubbles everywhere

by Susan Devaney
20 Oct 2017

There’s a psychological reason you’re in love with Starbucks’ red cups

It’s not just because Christmas is coming

by Gemma Crisp
18 Oct 2017

Nigella Lawson says this is the next big food trend

Will this steal avocado’s crown?

by Nicola Colyer
18 Oct 2017

The UK's first permanent avocado restaurant is coming to London

It’s everything we avo wanted

by Megan Murray
18 Oct 2017

Your Starbucks Halloween Frappuccino fix is here and it’s fangtastic

Sink your teeth into this

by Megan Murray
17 Oct 2017

Hold up, there's an avocado chocolate bar – AND it’s vegan

Don't fight it

by Megan Murray
17 Oct 2017

Percy Pig has had a scary Halloween revamp (but he’s still delicious)

Percy ain’t so cute anymore

by Megan Murray
12 Oct 2017

This company wants to pay YOU to eat pizza

This is going to be a tough role to fill

by Susan Devaney
11 Oct 2017

2017’s best bar in the world is right here in the UK

And it’s a Martini glass of old-school glamour

by Amy Swales
10 Oct 2017

Lidl has launched hangover-free prosecco, and no you're not dreaming

We've just got our Sunday mornings back

by Megan Murray
10 Oct 2017