Traditional Rajasthani cuisine uses lots of pulses and flours as greens weren’t so readily available in the desert land. But chilly, and this big fat variety, grew freely. I have already shared Mirch ke Tipore. One sees this oft-repeated alliance of chickpea flour and chilly peppers in the cuisine.
Bharwaan Mirch is a’ hot’ favourite in my house. It is a stuffed chili- pepper quick stir fry which works beautifully with chapati or paranthas, hot or cold. In fact, a bharwan atop leftover roti/chapati is a household favourite with late Sunday chai. Picture a sunny winter morning with a Bajra roti and bharwan- total bliss! This is my Mom’s recipe.
Achaari Bharwaan Mirch
Ingredients
Big sized Chilli peppers/badi hari mirch- 8-10
Oil- 3 Tbsp
Chickpea flour/Besan- 1/3 cup
Salt- 1 tsp
Red chilli powder- a pinch ( optional)
Turmeric/haldi powder- ¼ tsp
Coriander powder/dhania powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Asafetida/heeng- ½ tsp
Cumin/jeera- ½ tsp
Mustard seeds/rai- ¼ tsp
Fenugreek seeds/daana methi- ¼ tsp
Sesame/ til- 1/8 tsp
Rai ki daal- 1/8 tsp (optional)
Wash and slit the peppers (mirchi)
Heat 1 ½ tbsp oil and add the heeng,jeera, rai, rai ki daal, daanamethi and til.
Stir and add the besan and salt,chilli powder, haldi, dhania and mix well.
Keeping the heat on low medium, roast the besan till it changes colour and is cooked through. This takes about 8-10 minutes. Add the aamchoor and mix well.
Cool the masala mixture and stuff the peppers with the masala.
Heat 1 ½ tbsp oil and put in the stuffed peppers. Cook them switching sides frequently.
If it gets too dry and begins to burn, sprinkle a few drops of water.
Done!
These keep well in the refrigerator for up to three days. 
