bhavanagari chillies
Last Updated : Apr 02,2020

Bhavanagari Chillies Glossary |Health Benefits, Nutritional Information + Recipes with Bhavanagari Chillies |
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Also Known as
Bhavnagar Mirchi, Bhavnagri chillies

This special variety of chilli that hails from Bhavnagar in Gujarat is very spicy. It is very famous spice available all round the year. It taste is unique, whether used in tempering or vegetable dish or simply pickled.

Sliced bhavanagari chillies
Place the Bhavnagari chillies on a chopping board. Discard the stems. Take a sharp knife and cut the chillies horizontally with 1/2” thickness. Use as required.

How to Select
Pick some fresh from your vegetable patch, pick up a packet of chillies from the supermarket or just ask the vegetable vendor to add a few free ones to your vegetable bag Fresh unripe chillies come in various shades of green. While buying fresh chillies look for crisp unwrinkled ones. Make sure they are bright and unbroken.

Culinary Uses
· The chillies (whole or sliced) are combined with fennel seeds, split mustard seeds, turmeric, chilli powder, lemon juice and salt to make a super spicy pickle that is just perfect for those intense salt cravings. It is a wonderful accompaniment with chapattis or Parathas or curd-rice.
· Ever thought of stuffing chillies. Well you can stuff Bhavanagari chillies with the mixture of besan (chickpea flour), 1 t salt, ½ tsp turmeric powder, chopped coriander (cilantro), juice of half a lemon and either temper it with hing and rye or fry it whole and serve as stuffed chilli pakodas or pickle.
· Ghatia is a Guajarati dish and Bhavnagar is famous for that. It is a deep fried snack made of Gram flour and normally served with Bhavanagari fried green chillies. Each bite of food is accompanied by a little bite of a fresh finger chilli. It is served mainly at breakfast or snack time with a cup of tea/coffee.
· Bhavanagari mirch, is made into the most delicious Mirchi Vadas, plain or stuffed.

How to Store
Store them in a container in the fridge or in a cool, dry place.

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