Whole green chilli curry with jaggery

Name: Whole green chilli curry with jaggery (Bharela marcha nu shaak)
Cuisine: Indian
Ingredients: 10–12 large, spicy green chillies*; 2 tablespoons coconut oil; ½ teaspoon mustard seeds; few fenugreek seeds, optional; 80 ml (2¾ fl oz/⅓ cup) water; 2 tomatoes, chopped (or 4 tablespoons tinned chopped tomatoes); 2–3 tablespoons passata; 60 g (2 oz/½ cup) chickpea (gram) flour; 3 tablespoons ground coriander; 1 tablespoon ground cumin; 3 tablespoons crumbled jaggery, coconut sugar or brown sugar; 3 tablespoons crumbled jaggery, coconut sugar or brown sugar; 3 tablespoons crumbled jaggery, coconut sugar or brown sugar; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon ground turmeric; ½ teaspoon red chilli powder; 4 tablespoons melted coconut oil or rapeseed oil; 4 tablespoons melted coconut oil or rapeseed oil; sliced red and green chillies, optional; sliced red and green chillies, optional

Bharela marcha nu shaak

Preparation info

Serves
4
as part of a thali as a main dish

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

Gujarati food is all about combining the lyrics of sweet, spice and sour, and this green chilli curry brings all this together perfectly. The sweet, earthy jaggery is infused in a rich masala blend that fills the inside of spicy green chillies. These are then cooked in a tomato gravy until they’re soft and delicious. My grandmother’s speciality!

Ingredients

Asia
India
Side dish
Condiment
Vegan
Spicy
Gujarat

Ingredients

Method