Rajasthani Mirch Ki Sabzi

Rajasthani Mirch Ki Sabzi - Plattershare - Recipes, food stories and food lovers

About Rajasthani Mirch Ki Sabzi

These days I am looking for different chili recipes which I can incorporate in my daily lunch & dinner as I am trying to reduce use of chili in my cooking because my little one often wants to eat what I eat. So one of my neighbouring aunt from Rajasthan gave me this recipe. My twist to this is i have used regular mirchi instead of less spicy one & i have addedjaggery to it.Though Rajasthan is known for its hot & spicy food i tried to make it this way & it tasted yum...
5 from 2 votes
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Recipe Time & More

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings - 2


  • 8 Green Chillies
  • 1/4 tsp Asafoetida or heeng heeng
  • 1/6 tsp Turmeric Powder or haldi haldi
  • 1 tsp Mustard Seeds
  • 1/6 tsp Fenugreek Seeds or methi methi
  • 1 tsp Dry Mango Powder or amchoor raw amchoor
  • 1 gm Flour or besan roasted besan
  • 1 tbsp Mustard Oil
  • 1 tsp Jagerry or gur grated gur
  • 1-2 tsp Salt or as per taste


  • Wash & cut rounds of chili.
  • Heat a wok. Heat mustard oil in it . Add heeng mustard seeds & methi Dana. Cook for 1 min on slow flame. Add haldi then mix Mirch into it. Saute well. Add amchoor saute again & cover it with a lid.Cook for 2-3 min.
  • Remove lid. Add roasted gram flour & grated jaggery. Sprinkle 2-3 tbsp of water. Mix well. Cook for 2 min stirring continuously.
  • It's done. Serve hot with puri aur paratha

Recipe Notes

  • If you want to deserve chili take the crown off and rub chili inbetween your palm with crown side downwards.  Seeds will fall down. 
  • Other way is cut chili wash it with water & pass it through a big hole drive. Seeds will be separated.
  • You can also use less spicy chili.with this you should reduce amount of jaggery used.
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5 from 2 votes

Tanu Nigam
Tanu Nigam

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