Name: Rajasthani Besan ki Hari Mirch in gravy recipe by Jiya Rohit Makhija at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 4 to 5 green chillies (used for making bhajji's); Salt to taste; 4 tbsp besan; 1 tsp ginger garlic paste; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp amchoor/dried mango powder; 1 tsp cumin powder; 1 tsp fennel powder; 2 tbsp oil; 1 tbsp coriander; For gravy: 3 onions, sliced lengthwise; 4 tomatoes, chopped; Salt to taste; 1 tbsp coriander; 1 tbsp oil; 2 tbsp butter; 1 cup cashew nuts paste (Cashewnuts & Milk); 1 tsp Kasuri methi; 1 tsp red chilli powder; 1 tsp garam masala powder

ABOUT Rajasthani Besan ki Hari Mirch in gravy RECIPE

This is a rajasthani dish, I have just given a twist usually it is eaten dry but I have given it a gravy. You can eat with roti or vegetable pulav or biryani.

Ingredients Serving: 4

4 to 5 green chillies (used for making bhajji's)
Salt to taste
4 tbsp besan
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp amchoor/dried mango powder
1 tsp cumin powder
1 tsp fennel powder
2 tbsp oil
1 tbsp coriander
For gravy: 3 onions, sliced lengthwise
4 tomatoes, chopped
Salt to taste
1 tbsp coriander
1 tbsp oil
2 tbsp butter
1 cup cashew nuts paste (Cashewnuts & Milk)
1 tsp Kasuri methi
1 tsp red chilli powder
1 tsp garam masala powder

Instructions

In a pan add 1 tsp oil, add besan and dry roast it till the raw smell goes away. Keep stirring on a low flame. Transfer it in a bowl and keep aside to cool.
Take the green chillies, deseed it and keep aside.
Take the bowl in which you have the roasted besan, add salt, red chilli powder, coriander powder, amchoor/dried mango powder, ginger garlic paste, coriander, saunf/fennel powder, jeera/cumin powder and mix well.
Add the besan mixture inside the green chillies and keep aside.
In a pan, add oil then place one by one green chilli on simmer. Fry from both the sides and place it in a plate.
For gravy: In a kadai, fry onions, tomatoes till light pink then turn off the gas. Let it cool.
When it cools, grind into a smooth paste.
In a wok, add butter. Fry kasuri methi, then add red chilli powder. Mix well then add the gravy. Keep stirring till the oil separates.
Add garam masala powder and salt.
Add the cashew nuts paste and keep stirring. Add coriander.
Place the gravy in a bowl, add in the stuffed green chilli in to it. Serve hot.

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