Stuffed Mircha

Stuffed Mircha

This is an excellent side to any dal or mixed in with a veg curry and rice to boost the flavours. The other half thinks it great in a cheese toastie too. It keeps in the refrigerator for about 2 weeks but doesn’t generally last that long in our home.

Stuffed Mircha
Recipe type: Side Dishes
  • 8 jalapeño peppers
  • 2 tbsp oil
  • 4 heaped tbsp roasted coarsely ground peanuts
  • 4 heaped tbsp cumin / coriander powder
  • 1 tsp salt
  • ½ tsp turmeric
  • 4 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 cup hot water
  1. Wash and dry the jalapeño peppers.
  2. Cut a slit lengthwise and remove seeds.
  3. In a bowl mix 1 tbsp oil and the lemon juice with all the dry ingredients.
  4. Now use the mixture to fill the jalapeño peppers.
  5. Place a pot on low heat and add the other tbsp of oil.
  6. Place the stuffed jalapeño peppers in the pot and if you have any filling left over then just sprinkle it over the top.
  7. Add the cup of hot water gently into the pot.
  8. Allow it to come to a simmer.
  9. Cover and cook on low heat until the water has all gone and the oil has separated in the pan. (You may need a tbsp or 2 of more water.)
  10. Allow to cool then put in an airtight container and refrigerate.

However, you have yours enjoy!

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