Hari mirch ke tipore is a spicy and tangy speciality of Rajasthani cuisine. Traditional Rajasthani thali looks incomplete without hari mirch ke tipore. It is served as a side dish along with dal baati, dal chawal, phulka, poori, paratha, mathri and kachori.
Hari mirch ke tipore has a long shelf life so you can call this as a travel-friendly condiment. It can be stored for 3 to 4 days if handled carefully.
The recipe to make hot, spicy and tangy hari mirch ke tipore is very easy, it is tempered with jeera, til, saunf, and hing which add a nice aroma to it. Then it is sauteed with roasted chana dal powder which enhances the taste and flavour of the dish.
Ingredients – ( 3 to 4 servings )
- Hari mirch (green chilli) – 10 to 12
- Roasted (bhuna)chana powder – 2 tbsp
- Jeera (cumin seeds ) – ½ tsp
- Saunf (fennel seeds ) – ½ tsp
- Til (sesame seeds ) – ½ tsp
- Hing (asafoetida) – 1 pinch
- Haldi (turmeric powder) – ¼ tsp
- Amchoor (mango powder) – 1 tbsp
- Refined or mustard oil – 1 tbsp
- Salt according to taste.
- Rinse green chillies and wipe them with a clean kitchen towel and dry it completely.
- Discard the stalk and chop green chillies into small chunks.
- Heat oil in a kadhai (wok).
- Add jeera, til and saunf, when they sizzle, add hing.
- Now add chilli chunks and put haldi and salt.
- Saute and cover the kadhai, and cook for 3 to 4 minutes.
- Now add roasted chana powder and amchur powder, and mix well and roast for one minute and switch off the flame.
- Transfer mirch ke tipore to a serving bowl.
If you are carrying mirch ke tipore while travelling –
- Rinse green chillies and make sure you dry them completely before chopping.
- Pack mirch ke tipore only after it cools completely.