BHARWAN MIRCHA

Pickles are the culinary worlds way of saying, ‘’add some spice to that plate’’. And rightly so. What’s a meal without some tangy, zest, and absolutely drool-worthy pickle to go with. And every people at home they have a jar of pickle at home all the times. And while there are plenty of options at your nearby grocery, homemade pickles are a class above.

                      BHARWA  MIRCHA

INGREDIENTS TO MAKE BARAWA MIRCHA

1.Medium size fat red chili-250 gram

2.Amchoor powder (mango powder)-1/4 cup

3.Nigella seeds(kalongi seeds) 1 tea spoon

4.Feenel powder (saunf) 1/4 cup

5. Yellow mustard seeds 2 tea spoon

6.Asafoitida(Hing) 1/2 tea spoon

7.Mustdard seeds (black) 2  tea spoon

8.Fenugreek seeds (methi seeds) 1 tea spoon

9.Cumin seeds(jeera) 2 tea spoon

10. Garlic 1/2

11.Salt to taste

12.Mustard oil 1 cup

HOW TO MAKE BARAWA MIRCHA

1.First wash the chili and keep it to dry. After keep in the sun for 2 or 3 days till it becomes dry.

2.Now, prepare the masala. Dry roast fennel seeds, nigella seeds, fenugreek seeds, mustard seeds in a pan on low heat. Make sure not to burn them.

3.Once the spices are slightly roasted take them out in a clean plate to cool.

4.In a grinding jar put the roasted spices amchoor powder, hing, salt and cooled mustard oil. After that grind it to all in once.

5.Now, cut the crown of the chilies and hollow them out with one long stick with that remove all the seeds.

6.Take the out the masala in a glass bowl and mix the small pieces of chili which we had out from around the stalk.

7.Taste the masala if it is less then adjust it

8.The masala is ready to be stuffed. Press the masala in to the hollow red chili one by one. Press them with one long stick on top of the chili.

9. In pan heat the mustard oil and turn off the flame and cool to room temperature 

10.After the mustard  oil will cool put oil in to the chili one by one tea spoon.

11. Keep the chili in the jar.

12. With the help of clean spoon put the tea spoon of mustard  oil over each stuffed chili then masala will absorb it. Then add oil little more.

12.Tightly close the lid of the jar and cover it.

13.Keep the pickle in the sunlight for 5-8 days where u get maximum sun.

 14. Enjoy with u are meal any time

15.This pickles stays for a year at room temperature

 TIPS

1.When buying chilies look for lightweight one ,they will contain less seeds. U can put seeds in your masala which u will stuff.

2. Always use glass or jar for storing pickles

3.Make sure all the utensils which u will use it should be dry.

This Pickles is a spice lovers' dream come true. Whole chilies stuffed with a host of sizzling species make this Banaras preparation a popular one.

-