The fat green chillies are in the market now and it is a good size to make Bharwan Mirchi or Chilli Bhaji. This chilli though not as hot as the small green ones, retains quite a kick to it. It needs to be deseeded before stuffing, to reduce the heat a little. I had some shrimps remaining from my last visit to the fish market and decided on using this for the stuffing. And my favorite cheese could not be far behind so I stuffed one with cheese just to indulge my taste.
Green chilli - 6
Shrimps - 12 to 15, fine chopped
Ginger - 1/2 tsp, fine chopped
Onion - 1/2, fine chopped
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1/2 tsp
Tamarind paste - 1/2 tsp
Salt as per taste
Oil - 2 tbsp
When handling the chillies either wear gloves or apply some oil on your hands completely.
Cut the stem off each chilli carefully and deseed it. Carefully insert the knife inside and scrape off the seed and vein completely. Then slit the green chilli in a straight line and keep aside. Do the same with all the chillies. Rub some salt on the insides of each chilli and keep aside.
Heat a kadai / pan and add 1 tbsp oil. When the oil is hot add the onions ad sauté till translucent. Add the chopped ginger and continue sautéing till the ginger loses its rawness. Then add the turmeric powder, red chilli powder, salt and sauté. Add in the prawns and about a tablespoon of water and cover and cook on low heat. When done add the tamarind paste and mix for a minute. Take off the heat.
Heat a frying pan and add in the remaining oil. Keep the heat on low and carefully add the chillies taking care not to spill the stuffing. Cover and cook on low heat. When the chillies wilt, turn sides and cook on all sides. Cover the pan after changing each side. Take off the heat and serve as a side dish.