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A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
For 4 servings
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.
A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
This rajasthani recipe takes 15 minutes to prepare and yields 4 servings. At 100.38 calories per serving with 1.64g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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For a less spicy dish, use Bhavnagri chilies or banana peppers. You can also deseed the chilies before chopping to further reduce the heat.
Add 1 tablespoon of besan along with the dry spice powders in step 5. Roast for a minute until fragrant. This adds a nutty flavor and a thicker coating to the chilies.
If you don't have amchur powder, you can substitute it with 1-2 teaspoons of fresh lemon juice. Add it at the very end, after turning off the heat.
Add ½ teaspoon of kalonji along with the other whole spices in the tempering for an authentic pickle-like flavor.
Green chilies are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system, fight free radicals, and promote healthy skin.
The blend of spices like fennel seeds, cumin, and asafoetida is known in traditional medicine to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
The compound capsaicin, responsible for the heat in green chilies, can provide a temporary boost to your metabolism, which may assist in weight management.
Turmeric contains curcumin, a potent compound with natural anti-inflammatory effects that can help reduce inflammation and oxidative stress in the body.
A standard serving of about 1/4 cup contains approximately 50-70 calories, with most of the calories coming from the mustard oil used in tempering.
Yes, in moderation, it is quite healthy. It's low in calories and rich in Vitamin C from the chilies. The spices like turmeric, fennel, and cumin offer various health benefits, including anti-inflammatory and digestive properties. However, its high spice level may not be suitable for everyone.
You can store it in a clean, airtight glass jar in the refrigerator for up to one week. The flavors tend to become more intense and delicious after a day or two.
While you can't remove the heat, you can balance it by adding a squeeze of lemon juice or a tiny pinch of sugar. Serving it alongside plain yogurt (curd) or raita is also an excellent way to cool the palate.
Mustard oil provides the traditional, pungent flavor characteristic of this Rajasthani dish. However, if you don't have it or prefer a milder taste, you can substitute it with any neutral vegetable oil like sunflower or canola oil.
Mirchi ke Tapore is a versatile side dish. It pairs wonderfully with dal-bati, dal-rice, parathas, theplas, or simple roti and sabzi to add a spicy kick to the meal.
This recipe goes great with these complete meals
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