### TranslatedIngredients: 10 Badi hari mirch (Large Green Chilli) - (less spicy bajji variety),1 cup Walnuts,1 teaspoon Cumin seeds (Jeera),1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder) - powdered,1 teaspoon Dry ginger powder,Salt - to taste,1 cup Vinegar,3 to 4 tablespoon Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 50 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To prepare Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe, first lightly dry roast walnuts, cumin seeds separately until fragrant, in a kadai.Then add the roasted walnuts, cumin seeds, pomegranate seeds powder, ginger powder and salt to taste into a blender and blend into smooth paste with very little water. Keep aside.Wash and pat dry the chilies. Make a slit in the center leaving the stem part intact. If you do not like heat, scoop out the seeds. I love heat, so left the seeds on. Soak the slit chilies in vinegar for about 30 minutes.Remove the chilies from vinegar. Do not throw the vinegar away, you can use it in cooking Chinese noodles/fried rice.Stuff the chilies with the walnut mix stuffing.Heat oil in a Pan for shallow frying. Place few stuffed chilies a time and fry on low flame until browned and cooked on all sides. Repeat the same procedure for all the stuffed chilies.Remove from stove and serve Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe immediately as appetizer or side dish, with Raita.