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Barith Marchavangun/Kashmiri Stuffed Chillies

Apr-19-2016
Priya Suresh
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Barith Marchavangun/Kashmiri Stuffed Chillies RECIPE

I cooked this Kashmiri stuffed chillies from a cookbook I bought during my trip to India, this dish falls under Pandit cuisine of Kashmir. Traditionally Pandit cuisine is not difficult to cook. Foods plays an important role in their rituals, and the most important festival celebrated by the Pandits is Herat or Shivratri.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Jammu and Kashmir
  • Shallow fry
  • Appetizers
  • Gluten Free

Ingredients Serving: 4

  1. 15 Green chillies
  2. 1/2 cup white vinegar
  3. Oil for shallow frying
  4. To Grind:
  5. 1/2 cup Walnuts
  6. 1 tbsp Ginger (grated)
  7. 1 tbsp Pomegranate seed powder
  8. 1 tsp Cumin seeds
  9. A pinch Asafoetida powder
  10. Salt as per taste
  11. Water (as per need)

Instructions

  1. 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.
  2. 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.
  3. Heat oil for shallow frying in a pan. Shallow fry the stuffed chilies over low flame until they gets cooked. Serve as side dish.

Reviews (6)  

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Indu Singha Sangar
Sep-15-2016
Indu Singha Sangar   Sep-15-2016

:ok_hand::ok_hand::ok_hand:

Deepika Jain
Sep-15-2016
Deepika Jain   Sep-15-2016

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