Barith Marchavangun/Kashmiri Stuffed Chillies
- 15 Green chillies
- 1/2 cup white vinegar
- Oil for shallow frying
- To Grind:
- 1/2 cup Walnuts
- 1 tbsp Ginger (grated)
- 1 tbsp Pomegranate seed powder
- 1 tsp Cumin seeds
- A pinch Asafoetida powder
- Salt as per taste
- Water (as per need)
Grind all the ingredients given under the list - to grind as a fine paste. Wash the chillies, make a small slit in each. Deseed the chillies and soak them in vinegar for an hour.
Drain the chillies, arrange them in a plate. Fill the chillies with a teaspoon of grounded paste, do not overstuff and gently press the slits to close.
Heat oil for shallow frying in a pan. Shallow fry the stuffed chilies over low flame until they gets cooked. Serve as side dish.