Bhavnagri Chillies ( Faraal Recipe)

bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana |

bhavnagri mirchi pickle is a mouth-watering accompaniment to enlighten your upvas ki thali. Learn how to make bhavnagri chillies vrat pickle.

This evergreen favourite Bhavnagri chillies are flavoured with sesame seeds and cumin seeds in this upvas ka hari mirch ka achar. Besan is replaced with water chestnut flour, also called as singhada ka atta, to make this accompaniment qualify for a fast.

To make bhavnagri mirch pickle vrat recipe, heat the oil in a non-stick kadhai and add the sesame seeds and cumin seeds. When the seeds crackle, add the water chestnut flour and cook on a slow flame for 2 to 3 minutes, while stirring continuously, till the flour is cooked. Add the bhavnagri chillies, lemon juice and rock salt and cook on a slow flame for 5 minutes, stirring once in between. Serve immediately.

While we have used rock salt in this bhavnagri chillies vrat pickle, you can use table salt if you wish to. Ready in just 8 minutes, it’s worth trying your hands on this regional favourite.

Serve Bhavnagri Chillies as an accompaniment to a faraali meal of Rajgira Paneer Paratha, Minty Sanwa, Rajgira ki Kadhi , Kand Aloo Pakoda and Singhada Sheera.

Tips for bhavnagri mirch pickle vrat recipe. 1. Thick bhavnagri green chillies are best selected for this pickle. 2. Cut them into thick roundels to enjoy their perfect crunch. 3. If refrigerated, it stays fresh for 2 to 3 days, but remember to re-heat before serving.

Enjoy bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana | with recipe below.

Bhavnagri Chillies (  Faraal Recipe)

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Bhavnagri Chillies ( Faraal Recipe) recipe - How to make Bhavnagri Chillies ( Faraal Recipe)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method
For bhavnagri chillies

    For bhavnagri chillies
  1. To make bhavnagri chillies, heat the oil in a non-stick kadhai and add the sesame seeds and cumin seeds.
  2. When the seeds crackle, add the water chestnut flour and cook on a slow flame for 2 to 3 minutes, while stirring continuously, till the flour is cooked.
  3. Add the bhavnagri chillies, lemon juice and rock salt and cook on a slow flame for 5 minutes, stirring once in between.
  4. Serve the bhavnagri chillies immediately.

Tips
  1. If refrigerated, it stays fresh for 2 to 3 days, but remeber to re-heat before serving.
Nutrient values (Abbrv) per serving
Energy76 cal
Protein0.3 g
Carbohydrates1.5 g
Fiber0.1 g
Fat7.7 g
Cholesterol0 mg
Sodium0.1 mg

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