Rajasthani Mirch Ki Sabzi
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About Rajasthani Mirch Ki Sabzi
These days, I’m on the lookout for unique chili recipes that can fit seamlessly into my daily lunch and dinner routines—especially since I’m trying to tone down the spiciness for my little one, who’s eager to eat what I eat. That’s when a friendly aunt from Rajasthan shared her traditional Mirch Ki Sabzi recipe with me, offering a taste of her vibrant culinary heritage.
Adding my own twist, I opted for regular green chilies instead of the milder variety and introduced a hint of jaggery for a subtle sweetness. While Rajasthan is famous for its fiery, bold flavors, this version balances heat and sweetness, making it a delightful and family-friendly dish that turned out absolutely delicious!
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Recipe Time & More
Ingredients
- 8 Green Chilli
- 1/4 tsp Asafoetida (Hing, or heeng heeng)
- 1/6 tsp Turmeric Powder (Haldi, or haldi haldi)
- 1 tsp Mustard Seeds (Rai)
- 1/6 tsp Fenugreek Leaves (Methi Dana, 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)
- 1.5 tsp Salt (or as per taste)
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Instructions
- 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.
Additional Tips
- For a less spicy version suitable for kids, deseed the green chilies before cooking or use large, mild banana peppers; this retains the crunch and flavor while reducing heat.
- If you prefer a gluten-free version, substitute regular flour with besan (gram flour) or rice flour, which also adds a nutty flavor and helps bind the stuffing nicely.
- Prepare the sabzi in advance and store it in an airtight container in the refrigerator for up to 3 days; it reheats well and the flavors deepen over time, making it ideal for lunchboxes or quick meals.
- Serve the sabzi with a drizzle of fresh lemon juice and chopped coriander for a vibrant finish that cuts through the richness and brings out the tangy notes of dry mango powder.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 64kcal | Fat: 7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Sodium: 1710mg
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Tanu Nigam
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Absolutely delicious! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
I’m in love with this recipe already!
Absolutely scrumptious! Thanks for the recipe.
yummy yummy
Mouthwatering…it seems so tatsy.