Mirchi vada curry.
Bought these chilies without any prior planning. Ended up in a delicious without onion garlic curry.
I have used large green chilies which are used in stuffed chilli pickle. You can use any large size chilli which are mild in taste. Not too hot. You can us Bhavnagari chilies too.
Recipe
Large size green chilli – 10-12
Potatoes – 2 -3 boiled and mashed
Tomato – 2 chopped
Ginger – 1/2 inch piece
Cardamom – 2
Cloves – 2-3
Cinnamon – a small stick
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Salt to taste
Sugar – 1/2 teaspoon optional
Garam masala powder – 1/4 teaspoon
Oil – 1-2 tablespoon
For potato filling
Salt to taste
Cumin powder – 1/2 teaspoon
Garam masala powder – 1/4 teaspoon
Chaat masala powder or dry mango powder – 1 teaspoon
Green chilli – 1 finely chopped
Coriander leaves – 1 tablespoon chopped
For batter
Gram flour/ chickpea flour or besan – 1 cup
Coriander leaves – 1 teaspoon chopped
Salt to taste
Water to make thick batter
Asafetida/ hing – 1/4 teaspoon
Cumin powder – 1/2 teaspoon
Oil for deep fry
Method
Mix all the spices, chopped green chilli, coriander leaves and salt in mashed potatoes. Mix well and keep aside.
Take two chilies. Make long thin slices an keep aside.
Cut the remaining chilies lengthwise and make half. Scoop out the chilies.
Use a spoon to scoop.
Make a thick batter or paste of besan or gram flour , salt and spices with water.
Fill the chilies with potato mixture.
Heat oil in a pan.
Dip the chilies in the batter and drop in the hot oil.
Fry on medium flame till it becomes golden colour. Take it out and keep aside.
Grind the ginger, tomato, cardamom, cinnamon and cloves. Heat 1-2 tablespoon oil in a pan. I want to use less oil so used 1 tbsp.
Add the ground spices. Fry well then add all the spices, salt, sugar and thin slices of two chilies.
Saute till oil leaves the sides. Now add water as much you want the gravy. I made it little dry so added 1 cup water.
Stir well and let it boil. Now add the fried chilies and cook on simmer for 5-6 minutes or until you get desired consistency. And its ready. Garnish with chopped coriander leaves.
Serve with roti/Indian bread, naan or paratha.
Or enjoy with toasted bread.
Batter Up With Sujata 