Bharwan Besan Ki Mirch ~ Stuffed Chillies with Kamini Agarwal

by on January 15, 2017

Kamini Agarwal, a dynamic poetess and grandmother from Mumbai, says: “In Uttar Pradesh, a common meal is steamed rice with dal (arhar ki dal) along with any sabzi.” A favourite in her family is stuffed chillies with dal and rice. Known as Bharwan besan ki mirch, these stuffed chillies are cooked using very little oil, can be preserved for a week and are ideal as travel food. Enjoy this recipe shared by her.
Bharwan Besan Ki Mirch


  • 5-6 long green chillies (the light green variety)
  • 150 gm besan (gram flour)
  • 1 tbsp refined oil
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • 2 tsp amchoor (dried mango powder)
  • 1 tsp garam masala
  • Salt to taste
  • Coriander leaves to garnish


  1. Wash the green chillies and pat dry. Remove the stalks and carefully slit them lengthwise.
  2. Roast the besan in a non-stick pan on low flame until it turns light brown in colour. Remove from pan and set aside.
  3. Mix the masalas: chilli powder, coriander powder, amchoor, garam masala and salt with the besan. Add 2 tsp of oil to the besan mixture and mix well.
  4. Stuff the slit chillies with the besan mixture. Set aside the remaining mixture.
  5. Coat the chillies with ½ tsp of oil.
  6. Now, heat the pan again with ½ tsp of oil. Reduce the flame and place the stuffed chillies in the pan. After 4-5 minutes, turn the chillies and cook again. Within 3-4 minutes, switch off the flame.
  7. Add the extra besan mixture and coriander leaves on top and cover for 3-4 minutes.
  8. Serve with rotis or steamed rice and dal.


Part-1 of this post is an interview with Kamini Agarwal, a social worker from Uttar Pradesh, now living in Mumbai.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


Share...Google+Pin on PinterestShare on LinkedInTweet about this on TwitterShare on Facebookshare on Tumblr

Leave a Comment

Previous post:

Next post: