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Mirchi bajji (Mulaku Bajji) with tamarind(puli) stuffing
Published On: 21 Apr 2004
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
for more details, click the name of the ingredient
Bengali: Laban / Noone
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Gram Flour
malayalam: Kadala Podi / Kadala Mavu
telugu: Senaga Pindi / Chenaga Pindi
hindi: Besan / Channa No Lot
Gujarati: Channa No Lot
Konkani: Chonyapitti / Sone Pet
Make a paste of tamarind, coriander powder, coconut powder, ajwain, very little salt and jaggery.
Make slits length wise all over the green peppers. Remove the seeds from them.
Boil them on a low flame with salt, till they become soft.
Drain off the water and keep them aside.
Mix together the gram flour or besan with water and salt and make a thick batter.
Heat oil in a pan.
Fill the slit chillies with the tamarind paste.
Dip it in the besan batter and put the chilly immediately in the pan and deep fry.
Repeat the procedure for the other chillies too.
Sprinkle some chat masala on Mulaku Bajji.
:- Serve hot Mirchi Bajju with chopped onions.
It was really good. The only draw back of the receipe is too much tamarind paste.
itz not like usual hotel taste....
Filling is different from the usual types that I am used to. nice recipe.
wow!looks interesting....will definitely try it out.....
Its very good and i tired it at home and turned out well but i added thil it gave a good combination great recipe
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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