Badi Mirch Ka Dahi Masala Bharwa Recipe: Today we will tell you about green chilli curd masala wala bharta. This chilli is bigger than the normal green chilli, long, mildly spicy and absolutely perfect for stuffing, in homes it is kept filled with curd and masala and is dried in the sun for several days, after it gets completely dried, it is tempered or stored well in a crisp container and when you feel like eating it, you can fry it in oil and eat it, it is eaten throughout the year, because it does not get spoiled due to being dried well in the sun, and Remains safe for a long time.
Ingredients to make Mirchi Dahi Masala Bharta
Stuffed Large Green Peppers
Salt
sweet curd
To make stuffing masala.
cumin, mustard, sesame
Method of preparation
• First of all, buy a big green chilli from the market, wash it thoroughly in water and dry it with a cloth, after that cut all the chillies in half lengthwise, so that the masala can be filled in it. Do not remove the stem of the chilli. After that keep all the chillies for 2-3 hours.
• Now prepare the masala, for this put curd in a bowl and mix it well, now grind whatever is homogeneous in the mixer and prepare a thick masala by adding fennel powder, mustard powder, red chilli, salt and mustard oil. Keep in mind that this mixture should neither be too thin nor too dry so that it can be easily filled inside the chillies.
• Now fill the curd masala well in the cut areas of the green chillies, one by one. If you want to add more masala, you can apply a little masala on the outside so that the chillies taste more delicious when dried.
• Now spread all the spiced green chillies in a bamboo parra or soup, and then dry it in the hot sun. It has to be dried continuously in strong sunlight for at least 10 to 15 days, if the sunlight is less then it can be dried for more days. Keep in mind that every evening, keep them covered inside the house so that there is no moisture in the night, after completely drying the chillies will look slightly crisp and wrapped in spices.
• Now after it dries well, you can store it in a container for years and whenever you want to eat, heat oil and fry this chilli and keep it aside. You can keep this fried chilli in a container for 3-4 days. Can be kept for more days and it does not spoil but does not remain crisp. That’s why it is not fried and kept for long.
• This fried chilli can be eaten with dal-rice, khichdi, puri, paratha etc.
