Generally after a festival one has a lot of left over sweets. This Diwali I experimented with these leftovers and the outcome was this recipe and a few others. It has the necessary spicy flavour, extra heat of chilies is balanced by the left over sweets (made of khoya and other items).
Green Chilly (Hari Mirch) large ones – 5-6 (if you are able to get the Bhavnagari Mirch), else 8-10
Tomato – 2 medium size
Onion – 3 medium size
Garlic -8-10 cloves (medium size)
Ginger – 1.5 inch piece
Leftover sweets – around 200 gms (use khoya sweets like barfi, or kaju katli or boondi laddus).
Heeng (Asafoetida) – a pinch
Methi (Fenugreek) seeds – ¼ teaspoon
Jeera (cumin) – 1 teaspoon
Haldi (turmeric) – ½ teaspoon
Coriander powder (sookha pisa dhaniya) – 2 tablespoon
Garam Masala – 1 teaspoon
Salt – as per your taste
Oil – 3 table spoon
Coriander Leaves for garnishing
Grind 2 onions and tomatoes together. Grind garlic and ginger together in a paste. Fine chop 1 onion. Mash the leftover sweets. Mix it with chopped onions. In this mixture add salt and ½ teaspoon garam masala. Slit the chilies (hari mirch). Carefully remove the seeds and now stuff each one with the mixture (leftover sweet & onion mixture).
Now heat 2 tablespoon oil in a non stick pan. When the oil is hot, add methi seeds and jeera. When they start to crackle, add ginger garlic paste. When the paste is slightly brown in colour, add the tomato and onion paste. Add haldi and dhania powder and cook till the masala starts leaving oil. Now add the stuffed mirchi (chilies) and add a little water so as to evenly coat the mirchis with the masala. Simmer the flame and cover the pan. Cook on low heat for 10-12 minutes. Add little water in between if the masala becomes too dry. Uncover the pan and cook for 4-5 minutes.
Mawa Mirchi is ready. Garnish with chopped coriander leaves. This sabzi/dish taste bests with paranthas.