Mirchi Ke Tipore Recipe – Green Chilli Stir Fry

Mirchi Ke Tipore Recipe is a signature dish of Rajasthani cuisine. An authentic Rajasthani meal can not be completed without Mirch Ke Tipore. It is a quick recipe and can be kept in fridge for 3 to 4 days in an airtight container.  Green Chillies, Mustard oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Cumin seeds (Jeera), Fennel seeds (Saunf), Coriander Powder (Dhania), Red Chilli powder, Turmeric powder (Haldi), Amchur (Dry Mango Powder), Salt   200 grams Green Chillies , (big one), chopped 3 tablespoons Mustard oil 1 tablespoon Mustard seeds (Rai/ Kadugu) 2 pinch Asafoetida (hing) 1 tablespoon Cumin seeds (Jeera) 2 tablespoon Fennel seeds (Saunf) 1-1/2 tablespoon Coriander Powder (Dhania) 1/4 tablespoon Red Chilli powder 1/2 tablespoon Turmeric powder (Haldi) 1 tablespoon Amchur (Dry Mango Powder) Salt , to taste     10   8     To begin making the Mirchi Ke Tipore Recipe, firstly heat oil in a heavy bottomed pan.Once the oil is heated, add asafoetida, mustard seeds, cumin seeds and fennel seeds. Cook them for about 10 to 15 seconds.After 10 to 15 seconds, add the chopped green chillies (big one). Cook them for about 3 minutes or till the green chillies becomes soft.Once they become soft, add all the masalas including turmeric powder, red chilli powder, dry mango powder and salt.Mix everything properly and cook it for more 3 minutes. Once the masala is cooked and well coated with the mirchi, switch off the gas and serve hot.Serve Mirchi Ke Tipore along with Panchmel Dal, Mooli And Wadi Ki Sabzi and Phulkas for a weekday meal with your friends and family.