Rajasthani Mirch ki Sabzi | Chili Stir-fry
In this simple Rajasthani side dish, we cook thick and long green chilies with a blend of spices to make Rajasthani Mirch ki sabzi. It doesn’t overwhelm with spiciness and pairs perfectly with dal and rice or bread. The recipe requires simple ingredients: oil, chilies, and spices. Mild banana peppers are my choice, but you can select any fresh green or red pepper according to your preferred level of heat.
The spice blend for this mirch sabzi comprises a combination of whole and powdered spices, including cumin, fennel, mustard seeds, coriander, dry mango powder, turmeric, and salt.
To finish, add a drizzle of lime juice over the cooked peppers, enhancing the mildly tangy flavor of banana peppers while balancing out the heat.
Because of Rajasthan’s hot and dry weather, it’s a major area in India for growing chili peppers. That’s likely why chilies are so important in Rajasthani cooking. We enjoy honoring our chilies by making various dishes, such as stuffed green chili, where we fill long green chilies with a mix of spices and gram flour; or mirchi ke tipore, which is a fast chili pickle; or fried mirchi vada, where chilies are stuffed with potato, covered in a gram flour batter, and deep-fried. We also make chili chutney and many other tasty dishes featuring chilies.
This recipe offers a gentler version of the classic mirchi ke tipore. Instead of using thin, long green chilies known for their intense heat, it opts for banana peppers, resulting in a milder dish. While mirchi ke tipore is usually eaten sparingly as a pickle alongside a meal, this chili stir-fry, or mirch ki sabzi, with banana peppers, serves as a flavorful yet less spicy side dish.
How to make Rajasthani Mirch ki Sabzi
First, wash the green chili thoroughly and pat it dry. Then, slice the chili into discs. Be sure to remove the seeds near the top of the chili.
In a bowl, mix together 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of amchur (dried mango powder), ½ teaspoon of turmeric powder, and salt. Keep this mixture aside for later use.
Heat oil in a wok or kadhai over medium-low heat. Then, add the 1 teaspoon cumin seeds, ½ teaspoon mustard seeds (rai), and ½ teaspoon fennel seeds (saunf) to the heated oil.
Once the seeds sputter, stir in the chopped chili and the mixed powdered spices into the wok or kadhai, ensuring thorough coating of the chili with the oil and spices.
Cover the wok or kadhai and let the mixture cook over low heat for about 5 minutes, allowing the chili to soften.
Once the chili has softened, remove the wok or kadhai from the heat. Drizzle some lime juice over the dish and serve it hot. Indulge in the flavors of your Rajasthani Mirch ki Sabzi!
Recipe Card
Rajasthani Mirch ki Sabzi | Chili Stir-fry
Ingredients
- 250 gms green banana peppers thick and long mild green chilies
- 1 tbsp oil
- 1 tsp cumin seeds jeera
- ½ tsp mustard seeds rai
- ½ tsp fennel seeds saunf
- 2 tsp cumin powder jeera powder
- 1 tsp dry mango powder amchoor
- ½ tsp turmeric powder haldi
- salt as per taste
- 1 lemon juice
Instructions
- Wash the green chili thoroughly and pat it dry.
- Slice the chili into discs. Be sure to remove the seeds near the top of the chili.
- In a bowl, mix together 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of amchur (dried mango powder), ½ teaspoon of turmeric powder, and salt.
- Keep this mixture aside for later use.
- Heat oil in a wok or kadhai over medium-low heat.
- Add the 1 teaspoon cumin seeds, ½ teaspoon mustard seeds (rai), and ½ teaspoon fennel seeds (saunf) to the heated oil.
- Once the seeds begin to sputter, add the chopped chili and the mixed powdered spices to the wok or kadhai.
- Stir the ingredients thoroughly until the chili is evenly coated with the oil and spices.
- Cover the wok or kadhai and let the mixture cook over low heat for about 5 minutes.
- Remove the wok or kadhai from the heat.
- Drizzle some lime juice over the dish and serve it hot.
