Mirchi ke Tipore or Green chili stir-fry

Mirchi ki tipore is a quick simple green chili pepper stir-fry with dry spices. It gets done under 10 minutes and is usually served with daalbaati choorma as a spicy side. It is like an instant spicy pickle.

It is so simple, it is almost a no-recipe 🙂

Big green chilli peppers/ moti hari mirch- 10/12 chopped thick
Asafetida/heeng- 1 big pinch
Cumin/jeera- ¼ tsp
Mustard seeds/rai- less than ¼ tsp
Salt- ½ tsp
Red chili powder/laal mirch powder- a pinch
Turmeric/haldi- a large pinch
Coriander powder/dhania powder- ½ tsp
Mango powder/ aamchoor- ½ tsp or lemon juice- ¼ tsp

Wash and chop the green chilies.
Heat oil and add heeng (asafetida)) ,rai (mustard seeds) and jeera (cumin), keeping the flame medium. Lower the heat and add all the dry spices apart from aamchoor (mango powder) Stir and quickly add the chopped green chili. Add 2 Tbsp water and cover. Cook till tender and add the aamchoor/lemon juice.
Done! Serve with chapaati, partantha or daal and baati.

19 thoughts on “Mirchi ke Tipore or Green chili stir-fry

    1. Ah! Those are made a lot in Maharashtra. Love them. Such a treat they are with hot parantha 😀
      Our Mums seem to have similar tastes in cooking ❤

      1. I think so too G .. My mum is from A’bad and Dad’s side of family rajputs from Rajasthan , so lots of similarities 🙂

      2. Craving for some authentic Daal , bati , churma with sangri 🙂 . Thinking of making them but kids don’t like it that much 🙂

      3. So you sure have guessed by now what I am posting next 😉
        Got to carry some kair-sangri and mangodi back when I go home this time. Kids won’t have a taste for that na. Make a small batch for yourself and hubs 🙂

      4. Do you get karaundas there? Sangri works well with those too! Anything to give the tangy flavour really 🙂
        Make some for yourself darling..will make you miss home a little less. Wish I could send some. ❤

      5. Yes we do get karaundas here . It is called tendli or tindura here and thats what I use . I sometimes use dry mango 🙂

    1. Hi Cheryllyne
      These are of the mildly hot variety, not the sweet ones. If you have the very hot variety, skip the red chili powder.
      Thank you so much for dropping by 🙂

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