Mirchi ke Tipore
Mirchi ke Tipore
Hari Mirchi (green chillies) are a used in almost every Indian dish. Sometimes they cooked down to make a gravy, stuffed and fried, used in chutneys, tempered, or even quick roasted and eaten as a side dish with dal and roti. Mirchi ke tipore is the first pickle I learned how to make from my mom. Everyone in my family loves eating this pickle with every meal. The besan and spices lightly fried add a delicious zing to every bite! My favorite way of eating this pickle is with dal and baati, a traditional Rajasthani food combo. This is my mom’s recipe and her trick of frying the lal mirchi and haldi first with besan is what makes this pickle AMAAZING.
Mirchi ke Tipore, literally translates to green chillie pickle, is form of an instant pickle. It is suprisingly not as spicy as you’d think. The warm spices add all the righ addictive flavors. The pickle is often eaten with theplas, pharatas, or baati in state of Rajasthan, India. It lasts forever in the fridge. You can make this ahead of time for a dinner party or take eat it daily with your meals. Pack it with you to take on road-trips or for lunch at work!
All the spices used in this recipe are masaldani staples. This mirchi ke tipore is super easy to make. Great to enjoy for breakfast/lunch/dinner and the best companion to a thepla on a road trip! The recipe is completely vegetarian and vegan friendly!
Chopped Green Chillies in lighly fried spices
Chopped Green chillies with raw spices
Chopped Green chillies cooking in spices
Serving Size: 1.5 cups | Prep Time: 5 minutes | Cook Time: 5 minutes
Ingredients
6 long Green Chillies
2 tbsp. Oil
Pinch of Hing (asafoetida)
Pinch of Jeera (cumin seeds)
1 tsp. Saunf (fennel seeds)
1/2 tsp. salt
1/2 tsp. haldi (Turmeric)
1 tsp. lal mirchi (red chilli powder)
1/2 tbsp. dhaniya (coriander powder)
1 tsp. amchur (dry mango powder)
1 tbsp. besan (gram flour)
1 tbsp. water
Preparation:
Wash and chop green chillies into bite size pieces
Heat oil on medium heat, add hing, jeera to crackle, and fennel seeds to lighly fry
Add besan, stir to lighly fry for 30-40 seconds
Add lal mirchi and haldi together and immediately add water (3 second process) stir well so spices don’t burn
As the water and oil separate, add the chopped green chillies, salt, amchur, and dhaniya. Stir to coat all green chillies well with spices. Cover and cook for 3 minutes. Mirchi ke tipore is done!
Serve:
Serve warm or cold with thepla, roti, pharata, or baati
