Rajasthani mirch ki sabzi is a mildly spicy side dish made with thick green chilies (banana peppers) and a mix of spices. It is an easy and quick recipe to add a spicy kick to your meal. Serve with dal and rice or bread.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course, Side Dish
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: Pepper, Rajasthani
Servings: 3
Calories: 79kcal
Equipment
Cutting Board and knife
Wok/ Kadhai
Ingredients
4Green Banana Peppersthick and long mild green chilies
1tbspoil(I’ve used grapeseed oil)
1tspcumin seeds
½tspmustard seeds
½tspfennel seeds
2tspcoriander powder
1tspcumin powder
1tspdry mango powder(amchoor)
½tspturmeric powder
Saltto taste
Juice of ½ lime
Instructions
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.
Notes
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