Stuffed Bhavnagri Mirch Kadhi


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Kadhi
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If you are tired of making the same old kadhi and want to do something innovative, here is a recipe you are gonna love for sure.

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Preparation Time: 
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Makes 6 serving


Ingredients


For The Stuffed Bhavnagri Mirch
12 bhavnagri mirch
2 big boiled and mashed potatoes
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
1 medium onion finely chopped
1/2 tsp fennel seeds (saunf) powder
salt to taste
2 tsp oil

For The Kadhi
3 cups fresh curds (dahi)
1/4 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
salt to taste
4 cloves (laung / lavang)
1 tsp grated ginger (adrak)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
10-12 curry leaves (kadi patta)
1 tbsp ghee

Method
For the stuffed bhavnagri mirch

  1. Slit bhavnagri mirch lengthwise from one side not separating from the base. Remove seeds.
  2. Mix salt and all the spices to mashed potato. Stuff potato mixture in mirch.
  3. Heat oil in a flat kadhai. Place stuffed mirch in the pan and turn the heat to low. Cover with a lid. Turn over the mirch once the underside is cooked.
  4. Cook from both sides, remove from heat and keep aside.

For the Kadhi

  1. Combine the curd, besan, turmeric powder, chilli powder, coriander powder and salt with 4 cups of water in a bowl.
  2. Heat ghee in a kadhai. Add cloves, fenugreek seeds,cumin seeds,asafoetida,mustard seeds, curry leaves, ginger and saute for a minute.
  3. Add curd mixture and bring to a boil stirring continuously. Simmer and cook for 8-10 min till smooth and thick. Remove from heat.
  4. Before serving reheat kadhi, add bhavnagri mirch. Cook for 3-4 min.
  5. Pour in a serving bowl and serve hot with roti or rice.
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This recipe was contributed by Shreya Jaiswal on 13 May 2011
Hi I am Shreya from Nagpur. I am an Interior Designer by profession.

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