Mirch ki sabzi is an easy Rajasthani side dish prepared with thick and long green chilies stir-fried with a mix of spices. It is a mildly spicy dish and is a great accompaniment with dal and rice or bread.
The recipe requires just oil, chilies, and spices. I’ve used the mild banana peppers for this recipe but depending on your heat preference you can use any variety of fresh green or red pepper.
The spices used in this mirch sabzi are a mix of whole and powdered spices like cumin, fennel, mustard seeds, coriander, dry mango powder, turmeric, and salt. In the end I drizzle some lime juice over the cooked peppers. Lime juice adds to the slightly tangy taste of banana pepper and also cuts the heat.
Chilies in Rajasthani Cuisine!
Rajasthan due to its hot and dry climate is a big chili growing region in India and which is probably why chilies play an important role in Rajasthani cuisine. We really love to celebrate our chilies with a variety of dishes like stuffed green chili where long green chili is stuffed with gram spices; or mirchi ke tipore which is like a quick chili pickle; or fried mirchi vada where the chili is stuffed with potato, coated in a gram flour batter and deep-fried, chili chutney, and many more.
Having left home 22 years ago, my chili capacity has largely reduced. When I go back to Jaipur, my friends often tease me about it. I am more of a “psuedo Rajasthani” as far as chili eating is concerned. I don’t even attempt to use the thin long hot green chili in my dishes and am content with milder varieties (after removing their seeds!) 🙂
This dish is a milder take on the traditional mirchi ke tipore. Mirchi ke tipore uses thin long green chilies that are very hot. It is typically used as a pickle, eaten sparingly, with a meal and not a side dish. With banana peppers, this chili stir-fry recipe or mirch ki sabzi is not as spicy as mirchi ke tipore and is perfect as a side.
If you like this recipe, It will really encourage me if you would consider leaving a comment after the recipe.
Rajasthani Mirch ki Sabzi
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- Wash, pat dry and cut the green chili into discs. Remove the seeds nearing the top of the chili.
- Mix all the powdered spices together in a bowl and keep aside.
- Heat oil in a wok or kadhai on medium-low heat. Add the cumin, mustard, fennel seeds.
- When the seeds start to sputter, add the chopped chili and the powdered sipices. Mix well till the chili is coated with oil and spices.
- Cover and cook on low heat for 5 minutes till the chili start to soften.
- Remove from heat, drizzle lime juice and serve hot.
- If you make this recipe with thinner and hotter varieties of chilies, you can use it as an Indian pickle and serve a little with the meal. Store it in an airtight jar for unto 3-4 days.
- For the hwole spices in tempering, if you don’t have everything, just use 2 tsp cumin seeds or you can also use panch phoran spice mix.
- Nutritional Information is approximate information for 1 of 3 servings
Food Blogger’s meet at a Secret cooking destination!
This recipe is part of our monthly Shh… Cooking secretly challenge Indian food bloggers group. Every month the group chooses one State’s cuisine; the participants are paired up and each gives the other two ingredients to use in a dish that is typical of that State. This month’s theme is Rajasthani cuisine. My partner for this month is Rafaeda, who blogs at The Big Sweet Tooth. She gave me two spices to cook with – fennel seeds and amchur powder. Those two are really versatile spices and allowed me to make almost any savory dish. I gave her ghee and cumin. Waiting to see what she creates with them 🙂
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