Hari Mirch Ke Tipore

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)              – 1/4 tsp
• Amchoor (mango powder)          – 1 tbsp
• Refined or mustard oil                 – 1 tbsp
• Salt according to taste.

Method –

• wash 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.

Tips-

If you are carrying mirch ke tipore while travelling –

• wash green chillies and make sure you dry them completely before chopping.
• Pack mirch ke tipore only after it cools completely.