Bharela Marcha
Mild green chilies stuffed with a nutty, tangy masala and gently cooked until tender. This Gujarati favorite is bold in flavor without being fiery, and works beautifully as a small sabzi alongside roti or dal-rice.
For 4 servings
- prep · ~7 min
Prepare the chilies.
1.Wash and dry the green chilies well.2.Slit each chili lengthwise on one side without cutting through completely.3.Remove the seeds carefully if you want a milder dish. - mix · ~5 min
Make the stuffing.
1.Mix crushed peanuts, chickpea flour, sesame seeds, coriander powder, cumin powder, turmeric powder, red chili powder, asafoetida, salt, jaggery, and dry mango powder in a bowl.2.Add 1 tbsp oil and water.3.Rub and mix until the masala looks crumbly, moist, and holds together when pressed. - assemble · ~7 min
Stuff the chilies.
Open each slit chili gently and fill it with the prepared masala. Press lightly so the stuffing stays in place, but do not overpack or the chilies may tear.
- temper · ~1 min
Heat oil and crackle the mustard seeds.
Heat the remaining oil in a wide pan over medium heat. Add mustard seeds and let them splutter.
- saute · ~15 min
Cook the stuffed chilies.
1.Place the stuffed chilies in the pan in a single layer.2.Turn the heat to low and cover the pan.3.Cook for 4 to 5 minutes, then turn the chilies gently.4.Cook covered again until the chilies are tender and lightly blistered, about 8 to 10 minutes more.TIPKeep the heat low so the masala does not burn before the chilies soften. - saute · ~2 min
Finish with any leftover masala.
Sprinkle any leftover stuffing over the chilies and cook uncovered for 1 to 2 minutes, turning once, until the masala smells nutty and the pan looks dry.
- serve
Serve hot or warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chilies thoroughly after washing so the stuffing grips instead of sliding out.
- 2Choose large Bhavnagri-style chilies; thinner hot chilies cook too fast and make the dish much spicier.
- 3The stuffing should clump when pressed in your palm; if dusty, add a few drops more water or oil.
- 4Do not overstuff the slit chilies, or they can split and spill the masala into the pan.
- 5Cook in a single layer in a wide pan so the chilies blister gently rather than steam.
- 6Turn the chilies with tongs or a spoon from the stem end to keep the filling intact.
- 7This sabzi tastes even better after resting 10 to 15 minutes, when the jaggery and amchur settle into the masala.
Adapt it for your goals.
Jain
Skip asafoetida if needed and keep the same peanut-sesame-jaggery-amchur filling for a Jain-friendly version.
low oilLow-oil
Use a well-seasoned nonstick pan and reduce the oil slightly; keep the heat very low so the masala does not scorch.
extra tangyExtra-tangy
Increase the dry mango powder a little for a sharper, more puckery finish that balances the peanuts and jaggery.
garlicGarlic
Add a little crushed garlic to the stuffing for a more robust, less traditional flavor that pairs well with rotli.
Why this is on our healthy list.
Plant-Based Protein and Fats
Peanuts, sesame seeds, and chickpea flour add satisfying plant protein and nourishing fats that make this sabzi more filling.
Fiber-Rich Filling
The chili peppers, peanuts, sesame, and besan contribute fiber, which helps make this side dish hearty despite its small portion size.
Spice-Driven Flavor Without Heavy Sauce
Most of the richness comes from dry spices, nuts, and seeds rather than a cream- or gravy-based base.
Frequently asked questions
It is usually flavorful more than fiery when made with large mild green chilies such as Bhavnagri. Removing the seeds makes it milder.
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