ऑफिसच्या डब्यासाठी चमचमीत भरली ढोबळी मिरची | Bharli Dhobli Mirchi Recipe | Stuffed Shimla Mirch

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भरली ढोबळी मिरची बनवण्यासाठी लागणारे साहित्य
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• १/४ कप पंढरपुरी डाळं / डाळवं
• १ चमचा जिरं
• आल्याचे तुकडे
• लसूण पाकळ्या
• कढीपत्ता
• कोथिंबीर
• १~ १ १/२ चमचा संडे मसाला
• १ चमचा लाल तिखट
• चवीनुसार मीठ
• चवीनुसार साखर (ऐच्छिक)
• जरुरीनुसार पाणी
• ५~६ छोट्या ढोबळी मिरच्या
• चिमूटभर मीठ
• २ चमचे तेल

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Today’s recipe is delicious bharali dhobli mirchi. Bharali means stuffed. So, this recipe is stuffed capsicum. We are making one such masala that can be used as stuffing for any other bhaji like vangi, karle, etc. This masala has good shelf life of about a month to 1 1/2 month. So you can make it in large quantity and use it whenever you want. This bhaji not only looks nice but also tastes super
delicious. We already have seen different stuffed bhaji recipes. This is yet another delicious addition to the list.
officetiffinrecipe | tiffin sabji recipe

Ingredients:
• 1 cup raw Peanuts
• 1/4 cup grated dry Coconut
• 1/4 cup roasted Chana dal
• 1 tsp Cumin seeds
• Chopped Ginger
• Garlic cloves
• Curry leaves
• Coriander leaves
• 1-1 1/2 tsp Sunday masala
• 1 tsp Red chili powder
• Salt to taste
• Sugar to taste (Optional)
• Water as needed
• 5~6 small Capsicum
• A pinch of Salt
• 2 tsp Oil

Method:
• Heat up a pan on medium heat and add peanuts.
• Roast the peanuts well until they begin to change the color and add dry coconut, roasted chana
dal, cumin seeds, ginger and garlic.
• You can use 2 tsp roasted besan in place of roasted chana dal.
• Roast everything well together for another 4-5 minutes and turn off the gas.
• Add curry leaves and mix well.
• Let the mixture cool down.
• Transfer half of the mixture into a blender jar and add coriander leaves, Sunday masala, red chili
powder salt, sugar and the left over half mixture.
• Adding sugar is optional. You can skip it if you don’t want.
• Blend it into coarse powder without using any water at all. Masala for bharali mirchi is ready.
• If you don’t use coriander leaves in the masala then you can store it in an airtight container for
about a month. Make sure you don’t blend coriander leaves if you want to store the masala
longer.
• Transfer the masala into a dish and add a little water. Mix well.
• Wash capsicums really good and cut off the stem portion.
• Take out the seeds and rub salt from inside each capsicum.
• Fill in the masala into the capsicum and press it well.
• Heat up oil in a pan and add stuffed capsicums.
• Cover and steam the capsicum for about 3-4 minutes.
• Remove the lid and flip the capsicums over.
• Again cover and steam it for another 3-4 minutes.
• Repeat the procedure until capsicums are well steamed from all sides.
• When the capsicum is steamed well from all sides, move them along the side of the pan and add
the leftover masala at the center.
• Roast the masala well and mix it with the capsicums.
• Fry everything well together and turn off the gas. Bharali dhobli mirchi is ready.
• You can serve it with chapati. It goes well with rice as side dish.
• If you want rassa then add water after frying the leftover masala and simmer it.

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