Punjabi Style Achari Bharwan Mirchi Curry

Hyderabadi Mirchi ka Salan is a dish which is known globally...I also wanted to try this popular delicacy but, short of the must-ingredients peanuts and sesame seeds, I instead decided to give it a Punjabi twist that too in a tongue-tickling "achaari" style. To my pleasure, it came out really well and simply tasted divine with steamed rice, salad and some papad on the side. If you too have some sweet green peppers lying in your refrigerator, do give this recipe a try and I assure, you will not be disappointed.

Ingredients (for stuffing)

Sweet Green Chili Peppers (Bhavnagari Mirchi) - 6 to 8
Medium sized potatoes (boiled and mashed) - 2
Finely chopped green chili - 2
Finely chopped onion - 1
Finely chopped ginger - 1 inch
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Coriander seeds (crushed) - 1 tsp
Red chili powder - 1 tsp
Dried pomegranate powder - 1 tsp
Chaat masala - 1/2 tsp
Lemon juice - 1 tbsp
Raisins (optional) - 10 to 12
Salt - as per taste
Oil - 1 + 1/2 tbsp

Ingredients (for curry)

Oil - 1 tbsp
Cashew nut paste - 1/4 cup
Whisked curd/yogurt - 1/2 cup
Roughly chopped onions - 1
Chopped ginger - 1 inch
Crushed coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Nigella seeds - 1/2 tsp
Kasoori methi powder - 1 tsp
Garam masala powder - 1/2 tsp
Red chili powder - 1 tsp
Amchur powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste

Method (for stuffing)

1. Heat 1 tbsp oil in a wok and add cumin and coriander seeds. Once they change a little color, add in chopped ginger, green chilies and onions.
2. Saute them until onions turn golden brown.
3. Now add in all the dry spice powder, raisins and salt and let cook for 3 to 4 seconds. Next add in boiled and mashed potatoes.
4. Cook the potatoes nicely for 5 to 6 minutes after which switch off the flame.
5. Mix in lemon juice and chopped coriander; set aside for the mixture to cool down to room temperature.
6. In the meanwhile, wash and slit the green chilies making sure you do not cut them all the way through. Also, de-seed them using knife or backside of the spoon.

7. Once the potato mixture is cooled down, stuff a generous amount of it in the slit chilies.

8. Next, in the same wok, add the remaining oil and let it heat a bit.
9. Place the stuffed chilies in the hot oil, slit side on top. After few seconds, cover the wok with a lid and let them cook for 3 to 4 minutes. Dish them out and set aside until we prepare the curry.

Method (for curry)

1. Heat oil in wok and add in cumin seeds, fennel seeds, fenugreek seeds, nigella seeds and crushed coriander seeds.
2. Saute them for few seconds after which add chopped onions and ginger.
3. Cook them too until onions turn golden brown. Take the mixture out and blend to a fine paste.
4. Add this paste again to the wok and cook for 1 to 2 minutes.
5. Add in red chili powder, turmeric, amchur powder and kasoori methi. Again let these spices cook for a few seconds after which add the cashew nut paste.
6.  Once the oil starts oozing out of the mixture, its time to add curd stirring continuously so that it doesn't curdle.
7. After 3 to 4 minutes, add a cup of water, cover the lid and let the curry cook until you see oil floating on top.
8. Finish it off by adding salt and garam masala powder.
9. For serving, place the cooked chilies in the serving platter and top them with the curry. It goes really well with steamed rice but, you can have it with simple chapati or paratha too.