Had some leftover Quinoa sitting in my fridge and I wanted to try something new and innovative out of it. So, I thought of giving the traditional Bharwan Mirch a new filling. Here I present Achari Bhawan Mirch in a new avatar as Quinoa Stuffed Achari Mirch. Its simple, aromatic, decent, lip-smaking and healthy! Quinoa gives a distinctive nutty taste to the peppers making them even more rich and flavourful.
Try it and you will fall in love with it 😙 ❤
Big Sized Chilli Peppers – Around 15 (Washed and slit lengthwise)
Chickpea flour (Besan)- 1/4 Cup
Quinoa- 1/4 Cup (Cooked)
Red Chilli Powder- as per your taste
Turmeric Powder- 1/2 teaspoon
Coriander Powder- 1/2 teaspoon
Mango Powder (Amchoor)- 1/2 teaspoon
Fennel Seeds (Saunf) – 1 teaspoon
Asafetida (Hing)- A pinch
Cumin Seed- 1/2 teaspoon
Mustard Seeds- ¼ tsp
Oil – 2 tablespoon
Salt – to taste
Heat one tablespoon oil in a pan and add hing, cumin seed, saunf and mustard seeds to it. When the seeds start to crackle add the chickpea flour (Besan) and all other dry ingrediants to the pan. Roast it over medium heat until the raw smell of besan goes away and it turns light brown in colour.
Switch off the heat and let the mixture cool.
After it has completely cool down, add in the quinoa. Mix well.
Stuff the mixture into the peppers.
Heat 1 tablespoon oil in a pan and to it add the stuffed peppers. Cook on low heat untill the peppers turn soft and tender.