HARI MIRCH KE TIPORE

HARI MIRCH KE TIPORE

 "Hari Mirch" means "Green Chilies" hence the name for this instant pickle made of green chillies. It is easy to make and well worth the time spent. The recipe for this dish from Rajasthan, Hari Mirch ke Tipore, caught my eye, and is adapted from my friend Anjana Chaturvedi's lovely blog called, "Maayeka."



Since I am not accustomed to cooking in mustard oil ( I guess you need to acquire a taste for this), I used regular cooking oil. I used the large Banana Chillies (Banana Peppers) to make the Hari Mirch ke Tipore, which turned out to be excellent and we enjoyed it. It can keep under refrigeration for about a week.

Ingredients:

• Green Chilies, 300 grams,
• Mustard Oil, 3 and 1/2 tbsp * I used regular cooking oil
• Mustard Seeds, 1 and 1/2 tbsp
• Fennel Seeds, ( Saunf), 2 tbsp
• Asafoetida, (Hing), 1/2 tsp
• Turmeric Powder, (Haldi) , 1/2 tsp
•  Salt, to taste
• Coriander Powder, (Dhania) 2 tsp
• Mango Powder, (Amchoor)  2 and 1/2 tsp
• Sugar, 1/2 tsp

Method:

Wash the green chilles and pat them dry

Remove the stems and without de-seeding them, chop the chillies into small roundels

In a kadhai, heat a little oil and when it gets medium hot, add mustard seeds and fennel seeds

When the seeds start to splutter, add the asafoetida and saute for a few seconds

Next add the Turmeric Powder and the chopped green chillies

Stir fry for a few seconds

Add salt and mix well

Cover and cook for 2-3 minutes or till the chillies soften a bit

Now open the lid and add coriander powder, mango powder and sugar

Stir fry for a few minutes on low heat, then remove from flame

Allow the pickle to cool completely before placing it for refrigeration

Serve with puris, rotis or rice.