Khatti Mirch – Achari Mirch

Ingredients

• Big Green chilies 4-5 (or medium chilies 10-15)
• Besan (Gram flour) 1 heaped tbsp
• Oil 3-4 tbsp
• Methi dana (fenugreek seed) 1/2 tsp
• Sauf (Fennel seeds) 1.5 tsp
• Cumin seeds 1 tsp
• Rai (Mustard seeds) 1 tsp
• Salt taste
• Red chili powder to taste
• Coriander powder 1.5 tsp
• Kashmiri red chili powder 1 tsp
• Water as needed (maybe a few tbsp)

Preparation

1. Remove stems of the green chilies and cut into 4 slices lengthwise. Keep aside.
2. Dry roast the gram flour and keep aside.
3. Grind Methi dana and saunf coarsely.
4. In a pan, heat oil on a low flame and add cumin seeds.
5. When they start to crackle, add rai, and coarsely ground saunf and methi dana.
6. Allow to crackle for 30 seconds and add green chilies.
7. Give a few stirs and add gram flour, salt, red chili powder (if the chilies are not that hot), coriander powder and Kashmiri red chili powder. Mix.
8. See how many tbsp water you need to cook the chilies. Start with 2 tbsp. Add water, mix and cover the pan with a lid. Allow to cook on low flame until the chilies are cooked according to your preference (crunchy to very soft…your choice! I like chilies on the softer side so that my family can enjoy them with parathas too)
9. While the chilies are cooking, check if the water is again needed or not.
10. In total it is going to take 5-8 minutes and the chilies will be done.
11. Serve with roti, paratha, any rice, dal or sabzi, your choice!
12. Enjoy!

Print Recipe

Khatti Mirch – Achari Mirch

Author: Naush

Ingredients

• Big Green chilies 4-5 or medium chilies 10-15
• Besan Gram flour 1 heaped tbsp
• Oil 3-4 tbsp
• Methi dana fenugreek seed 1/2 tsp
• Sauf Fennel seeds 1.5 tsp
• Cumin seeds 1 tsp
• Rai Mustard seeds 1 tsp
• Salt taste
• Red chili powder to taste
• Coriander powder 1.5 tsp
• Kashmiri red chili powder 1 tsp
• Water as needed maybe a few tbsp

Instructions

• Remove stems of the green chilies and cut into 4 slices lengthwise. Keep aside.
• Dry roast the gram flour and keep aside.
• Grind Methi dana and saunf coarsely.
• In a pan, heat oil on a low flame and add cumin seeds.
• When they start to crackle, add rai, and coarsely ground saunf and methi dana.
• Allow to crackle for 30 seconds and add green chilies.
• Give a few stirs and add gram flour, salt, red chili powder (if the chilies are not that hot), coriander powder and Kashmiri red chili powder. Mix.
• See how many tbsp water you need to cook the chilies. Start with 2 tbsp. Add water, mix and cover the pan with a lid. Allow to cook on low flame until the chilies are cooked according to your preference (crunchy to very soft…your choice! I like chilies on the softer side so that my family can enjoy them with parathas too)
• While the chilies are cooking, check if the water is again needed or not.
• In total it is going to take 5-8 minutes and the chilies will be done.
• Serve with roti, paratha, any rice, dal or sabzi, your choice!
• Enjoy!