Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies

Name: Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 10 pieces Green Chili (10 Badi hari mirch (Large Green Chilli) (less spicy bajji variety)); 1 cup Walnuts (1 cup Walnuts); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Pomegranate Seed Powder (1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder) powdered — up to 0.5); 1 tsp Ginger Powder (1 teaspoon Dry ginger powder); 0 pieces Table Salt (Salt to taste); 1 cup White Wine Vinegar (1 cup Vinegar); 3 tbsp Vegetable Oil (3 to 4 tablespoon Oil — up to 4)

Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies - Indian Snack Recipes (Indian)

60 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1To prepare Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe, first lightly dry roast walnuts, cumin seeds separately until fragrant, in a kadai.
2Then add the roasted walnuts, cumin seeds, pomegranate seeds powder, ginger powder and salt to taste into a blender and blend into smooth paste with very little water. Keep aside.
3Wash and pat dry the chilies. Make a slit in the center leaving the stem part intact. If you do not like heat, scoop out the seeds. I love heat, so left the seeds on. Soak the slit chilies in vinegar for about 30 minutes.
4Remove the chilies from vinegar. Do not throw the vinegar away, you can use it in cooking Chinese noodles/fried rice.
5Stuff the chilies with the walnut mix stuffing.
6Heat oil in a Pan for shallow frying. Place few stuffed chilies a time and fry on low flame until browned and cooked on all sides. Repeat the same procedure for all the stuffed chilies.
7Remove from stove and serve Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe immediately as appetizer or side dish, with Raita.