Rajasthani Mirch ki Sabzi | Chili Stir-fry
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.
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.