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…
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Yield / Serves
Green chilli 8-10
Asafoetida/ heeng 1/4 tsp
Turmeric powder/ haldi 1/6 tsp
Mustard seeds 1 tsp
Fenugreek seeds/ methi 1/6 tsp
Raw mango powder / amchoor 1 tsp
Roasted gram flour/ besan 1tbsp
Mustard oil 1 tbsp
Grated jaggery/ gur 1 tsp
Salt to 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
- 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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