Monday, 7 January 2013

Stuffed Chillies With Coconut Filling (Bharlelya mirachya)

Spicy n chatpati side dish...

  • Bhavnagri chillies- 8 to 10
  • Oil- as required for shallow frying, 2 to 3 tbsp approx
  • Scraped fresh coconut- 1 cup
  • Mustered seeds- 1 tbsp
  • Sesame seeds – 1 tbsp
  • Fenugreek seeds- 4 to 6 kernels
  • Lemon juice - 2 tbsp
  • Turmeric powder- 1 tsp
  • Asafetida (hing)- ¼ tsp
  • Sugar- ½ tsp
  • Salt to taste 

Heat a pan, dry roast mustered seeds, sesame seeds & fenugreek seeds separately on low flame till u feel aroma. Crush with mortar & pestle.
Combine scraped coconut, above crush, turmeric, hing, lemon juice, sugar & salt. Mix well & keep aside.
Wash & wipe chilies. Prepare the chilies. Make a small horizontal cut, parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. Don’t remove the ribs & seeds. Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.

Heat oil in flat pan. Place all stuffed chilies in it. Cover with lid & allow cook for 2 to 3 minutes. Remove the lid & flip it over and let it cook on the other side too till it became golden brown. Don’t cover again, otherwise they become  flabby. When both sides became golden brown, it’s ready. Serve as side dish in thali.

In authentic recipe is different to my this recipe. I used sugar & lime juice instead of jaggary & tamarind pulp. I used sesame seeds additional. Most difference is chill, I used here bhavnagari chillies which are mild. But originally used local little bit big chillies which is used for stuffing.


  1. hi Purva
    Looks yummy shall try this thanks for sharing

  2. you have any app in play store ...

    1. Sorry Piyu, I don't have any app.

    2. Hi Purva - I have been looking for this recipe for some time now. Its just like my mom's. Thanks


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