Maharashtrian Bharli Mirchi
Large green chillies stuffed with a savory peanut and spice mix.
About this dish
Bharli Mirchi, or stuffed chillies, is a quintessential Maharashtrian side dish often served with Puran Poli or a simple Varan Bhaat meal. It uses the large, mild Bhavnagari chillies which are prized for their crunch and capacity to hold stuffing. The stuffing is a savory-sweet-sour mixture dominated by roasted peanuts and Goda masala, representing the flavor profile of the Desh region of Maharashtra.
Ingredients
The Chillies
- 8-10 Large Bhavnagari chillies (mild)
- 2 tbsp Oil for frying
The Stuffing (Saran)
- 100g (3/4 cup) Roasted peanuts, coarsely crushed
- 2 tbsp Besan (Gram flour), lightly toasted
- 1 tbsp Goda Masala (or Garam Masala)
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tbsp Jaggery, grated
- 1 tbsp Tamarind pulp
- Salt to taste
- 2 tbsp Fresh coriander, finely chopped
Method
- 1
Prepping the Chillies
Wash and pat dry the chillies. Make a long vertical slit from the stem to the tip. If you prefer less heat, use a small spoon handle to scrape out the seeds and pith.
- 2
Making the Saran
In a mixing bowl, combine the crushed peanuts, toasted besan, Goda masala, chili powder, turmeric, jaggery, and salt. Mix well to ensure the spices are evenly distributed.
- 3
Binding the Stuffing
Add the tamarind pulp and coriander to the dry mix. Rub it together with your fingers until it forms a damp, crumbly paste that can be clumped together.
- 4
Stuffing Technique
Gently pry open a chili and stuff a generous amount of the peanut mixture inside. Press firmly so the stuffing doesn't fall out during frying. Repeat for all chillies.
- 5
Heating the Pan
Heat 2 tablespoons of oil in a wide flat skillet over medium heat. Arrange the chillies in a single layer, ensuring they aren't overcrowded.
- 6
Initial Sear
Cover the skillet with a lid and cook for 3-4 minutes. The steam will help soften the thick skin of the chillies while the bottom gets seared.
- 7
Turning and Tossing
Carefully turn the chillies using tongs. You want to see charred blister marks on the skin. If you have leftover stuffing, sprinkle it over the chillies now.
- 8
Final Softening
Cover again and cook for another 5 minutes on low heat. The chillies should be tender but still hold their shape, and the stuffing inside should be hot and aromatic.
- 9
Checking Doneness
The chillies are ready when the skin looks slightly wrinkled and translucent in parts. The peanut aroma will be very strong at this stage.
Notes & variations
- If you can't find Goda masala, use a mix of Garam masala and desiccated coconut.
- Leftover stuffing can be refrigerated for a week and used in stuffed brinjals.
- Ensure the peanuts are roasted well for a smoky flavor; raw peanuts will taste 'beany'.
- For a vegan version, ensure the jaggery used is processed without bone char.
Serve with
Perfectly paired with hot Bhakri (sorghum flatbread) or as a side to Dal-Rice.
Cook's note
Do not remove the stems; they act as handles for turning the chillies and make for a better presentation.