Mirch Ki Sabzi Recipe With Roasted Peanuts

The Mirch Ki Sabzi Recipe with Roasted Peanuts is simple and easy side dish made with whole green chilli also known as the Bajji Chilli that is tossed with masala, a touch of  amchoor powder for the tanginess and some roasted and crushed peanuts to add to the delicious taste. It makes a perfect side dish when served along with panchmel dal, phulka and kadai paneer.  Badi hari mirch (Large Green Chilli), Mustard oil, Ajwain (Carom seeds), Gram flour (besan), Red Chilli powder, Turmeric powder (Haldi), Amchur (Dry Mango Powder), Coriander Powder (Dhania), Garam masala powder, Lemon juice, Raw Peanuts (Moongphali), Jaggery, Salt, Coriander (Dhania) Leaves   10 Badi hari mirch (Large Green Chilli) , also known as Bajji Chilli 1 tablespoon Mustard oil 1/2 teaspoon Ajwain (Carom seeds) 2 tablespoons Gram flour (besan) 1/2 teaspoon Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Amchur (Dry Mango Powder) 2 teaspoons Coriander Powder (Dhania) 1 teaspoon Garam masala powder 1 teaspoon Lemon juice 1/4 cup Raw Peanuts (Moongphali) , crushed 1 tablespoon Jaggery Salt , as required 6 sprig Coriander (Dhania) Leaves , finely chopped     10   35     To begin making the Mirch Ki Sabzi Recipe, prep all the ingredients and keep them ready.Split the chillies in half and remove the seeds and cut into 1-1/2 inch piecesHeat oil in a wok/kadai and once the oil is hot add ajwain and allow it to crackle for a few seconds. Stir in the green chillies and sprinkle a little salt and give it a stir.Turn the heat to low, cover the pan and simmer for a couple of minutes until the chilli begins to sweat a little bit and starts releasing moisture. Once the chillies is releasing moisture, add the masalas –  red chilli powder, turmeric powder, amchoor, garam masala, coriander, besan and salt. Give it a stir.Cover the pan again and occasionally keep stirring the Mirch Ki Sabzi until it is cooked. Once the green chillies are cooked, Add pound peanuts, a little jaggery and optionally lemon juice to give the Mirch Ki Sabzi that extra tanginess and mix well.Once the Mirch Ki Sabzi well tossed in the masala, turn off the heat.Transfer the Mirch Ki Sabzi into a serving bowl. Stir in the chopped coriander leaves and serve hot.Serve the Mirch Ki Sabzi Recipe along with Thepla, Lauki Raita Recipe and Panchmel Dal by the side for lunch or dinner.