Stuff the Stuffing

Stuffed Chilies Or Capsicum is an All Over World recipe :D
Indians make it, Americans follow and Mexicans repeat it! Trust me – search on Google with word STUFFED you will get range of options for various cuisines.
In India itself it has varied names from Bharleli mirchi (marathi) to Bharwan Mirchi (marwadi) :P
Being frank I gotta learn this recipe from The Foodie, as this dish made a very rare appearance @ my place. It’s The Foodie’s favorite and he prepares it to perfection. What I like about this dish is it’s very easy to prepare yet gives a special feel to it - So it has turned out as the most common dish that we prepare when we have guests around :D
You Need:

• Chili Pepper – Banana Pepper/Chili: 5
• Potatoes: 3 , boiled, peeled and mashed
• Fennel Seeds: 1-2 tsp
• Turmeric Powder: 1/2 tsp
• Asafetida: pinch
• Cumin Seeds: for tempering
• Oil: 1-2 tsp
• Salt to taste

You Do:

1. Slit the chilies as shown, Remove the stem and Deseed it – these are very spicy (once I forgot to do so and I’ve no idea how many litres of water was consumed that day :( )
2. Mix the Blue stuffs together to form a dough. Now make 5 equal balls out of these potato dough and stuff it in the cut chilies. as shown
3. Heat about 1 tsp Oil in Kadai, splutter the tempering stuffs.
4. Later arrange the chilies in the Kadai in such a manner that each gets cooked in the oil, don’t mix it. Each chili base should get shallow fried. Later spread some oil from all corners
5. 
   
   Cover and cook. After every couple of minutes turn the sides of chilies as it gets brown.It takes about 10 minutes on medium flame.
   
   The aroma of chili and potato with the fennel seeds is awesome.
   

Serve with hot Phulkas.We can also prepare this with Besan – Fennel Seeds – Salt and turmeric, It will be more on dry side.

Posting about The Foodie’s favorite dish, how can I not mention about Mera Favorite dish :P -Bharli Vangi (marathi) – Stuffed Brinjal/Eggplant is my all time favorite, it was one of the few dishes I never you used to complain :DEggplants used are the long slender ones

At my place, Mom prepares this typical Maharashtrian Bharli Vangi with grated coconut and coarse ground masalas, will post about it sometime later. But I normally prepare the easier way – stuffing consisting majorly of ginger-garlic, onion, tomato and crushed peanuts (Bharli vangi doesn’t exists without them :P ). This recipe was Anonymous for long, but then when I started reading food blogs I found it very similar to “Achari Baigan” :D … and it’s a Rajasthani dish !! Wow can you believe me I prepared a state specialty without even knowing about it.. Read about it @ Nupurs - One Hot stove. The blog I love follow :* Not giving the recipe here, followed her recipe overall but added crushed Peanuts – Y? I mentioned the reasons earlier :D

Recently these two are making too many appearances in our lunch box :) So sending this to Divya for her “Show your LunchBox” event.
Turmeric being an integral part of both of these recipes sending these to “Think Spice event” hosted by Sudeshna, the brain child of Sunita of Sunita’s World fame.
Happy Cooking and Posting about it !!