bhavnagari chillies recipes | 32 recipes using bhavnagari chillies |
bhavnagari chillies recipes. These are special varieties of chillies that are grown only in Bhavnagar in Gujarat. They vary a little in size but are mostly wider at the stem end and tapering at the bottom. Even though a specialty of Gujarat, they are available all year round throughout the country. They are not the spiciest but are moderate to high spicy. Due to their unique taste, they can be used for pickling, tempering or used in a vegetable preparation.
Bhavnagari Chilli Recipes for Snacks
Stuffed Bhavnagri Chillies
An easy snack recipe that is best enjoyed on a rainy day with a steaming hot cup of tea is Bharwan Paneer Chilli Pakoda. Here the chilies are slit, deseeded and stuffed with a delectable paneer mixture, coated with a besan batter and then deep fried to perfection. It's not even necessary to stuff the chillies! You can just deep fry them coated in besan batter and they’ll still taste delicious.
Mirchi vadas are a common evening snack in Gujarat, so much so that people go there especially to eat these.
It's not even necessary to coat these bhajiyas in batter, you can simply stuff them with things like moong dal spiced with cumin seeds, onions, hing, deep fry them and make Bharela Moong Dal marcha.
Bhavnagari Chilli pickles, achar for Meals
These chilies are an excellent accompaniment to all kinds of meals. It is very common to pickle the chilies or simply fry them, sprinkle them with a salt and eat them to lunch or dinner. Typical way of eating Bhavanagri Marcha, like in Gujarat, is to cut them in roundels and toss it with a little turmeric, black salt and hing.
Raiwala Marcha is also an excellent pickle to eat with roti subzi.
Mustard Chilli Pickle | This chilli pickle is only for those who can take the hottest of spices and even then my advice is to eat it in moderation. Sliced green chillies combined with fennel seeds along with other pickling spices and lemon juice.
Mustard Chilli Pickle, Oil Free Achaar
You can serve this pickle immediately or mature it for 3 to 4 days under the sun and have a mellowed down version of it.
Bhavnagari Chilli used in Sabzis
Mirch ka Salan is a subzi made with bhavanagri chillies in a gravy of peanuts, ginger, garlic and numerous whole spices. This Hyderabadi special subzi is a crowd pleaser for entertaining guests when you want to make something absolutely unique!
Mirchi Ka Salan
Enjoy our bhavanagari chillies recipes collection.