Ingredients

• 250 g - small, evenly sized capsicums
• 2 tbsp - besan (gram flour)
• 1 medium onion, chopped fine
• 1.5 tsp - chopped coriander leaves
• 3 to 4 tbsp - oil
• diced ginger, garlic (to taste)
• 1 tsp - turmeric powder
• 1 tsp - cumin seed powder
• 1 tsp - aamchur
• 1 1/2 tsp - green chillies, chopped fine
• salt to taste

How to Make Bharleli Mirchi

• For filling:
• In a wok, heat 1 tbsp of oil. Roast the besan in it.
• Then add the turmeric, chillies, cumin seed powder, amchur, chopped coriander leaves and salt.
• Mix well. Do not add any water to this mixture.
• For capsicum:
• Wash and dry the peppers.
• Cut the cap off each and remove the seeds.
• Stuff them with the filling and replace the tops.
• For cooking:
• Heat the oil in a non-stick, flat bottomed pan and saute the onion, ginger and garlic.
• Place the stuffed capsicum in so they all stand evenly in the pan, open end up.
• Cook on a low flame, covered, with a hint of water, till done (around 20 minutes).
• Serve with puris or polis along with a gravy dish or with rice and yogurt.