Char Grilled Banana Chillies Stuffed with Tomatoes and Spices | Bharwan Mirch

Perfect for a light lunch.

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While this dish can be cooked on the stove top or in the oven, it is the perfect dish for a weekend BBQ. Served with yoghurt and flatbread, it is a perfect light weekend lunch.

Use either hot or mild banana chillies. Hot Banana chillies contrast well with the more mild filling. Mild Banana chillies have a mild sweet flavour, despite their chilli-related name. They are not at all hot or spicy. And we temper the heat of the spices in the stuffing by using warming spices and only a little chilli, adjusted to your taste.

Bharwan means stuffed in Hindi. The stuffing is made from chickpea flour and spices, moistened with tomatoes. You can basically add any ingredient of your choice into the stuffing. The combination of the banana chillies and mild tangy stuffing is quite flavoursome and this dish makes a great light lunch or side dish. It is a recipe from Rajasthan in India.

Similar recipes include Stuffed Okra with Onions and Spices, Stuffed Mushrooms, and Tomatoes Stuffed with Rice.

Feel free to explore our Capsicum recipes, and our Indian recipes. Our Indian Essentials are here, and Late Spring recipes can be explored here.

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Kurkuri Bhindi | Crispy Okra | Crispy Ladyfingers

Okra, or Ladyfingers, are best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras.  They are even great when dried and served with spices as a snack.

Okra pairs well with sour tastes – for example, lemon juice or amchur (dry mango powder). Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.

Kurkuri means crisp and Bhindi (or Bindi) is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.

The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.

Are you interested in Okra recipes? Read more about Okra here. And try Slightly Charred Okra with Chilli, Garlic and ThymeStir Fried Okra with Sesame Seed, Ladyfingers Recheio, Avial, and Whole Fried Okra.

Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check here for more.

Why not browse all of our Okra recipes, and all of our Indian dishes. Our Indian Essentials are here. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.

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Urad Tamatar Dal | Urad Dal with Tomatoes

A favourite of our family

Urad, that black skin lentil, wonderfully creamy coloured under the skin, is a hard dal that takes a Life (Time) of Cooking (haha). Seriously, it does take a while to cook.

Most people know Urad through Dal Makhani. There are three versions here. One came from Nilgiris Restaurant, that iconic Indian restaurant in Sydney. One was given by the chef at the Oberoi in Bangalore. And the last one was given by a young man working at an Indian grocery. He recited it from memory, and it is very simple but rich in flavour.

Are you looking for similar Dal recipes? Try Simple Monk’s Dal, Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Or try Moolangi Tovve (Daikon Dal).

Browse all of the Urad recipes and our Indian recipes. Check out our Indian Essentials. Our Dal dishes are here. Or explore and be inspired by our easy Late Autumn recipes.

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