Green Chilli Fry or Hari Mirchi Fry is a spicy tangy Indian recipe where fresh green chillies are stir fried in traditional aromatic spices. It is a delicious condiment to enhance the flavours of your daily meals. These are also a perfect quick fix too if you are ever short of pickles.
This Hari Mirchi fry is my all time favourite especially with Yellow dal or Bottle gourd (Ghiya) sabzi. It adds a zing to everyday dishes which we would otherwise find boring or bland. The recipe is easy to make and does not take much time too.
One of the things one should take care off while making these is the variety of green chilli you are choosing. If you are someone who is fond of spicy food, then pick the variety which is already hot in itself. I like the flavour of chillies however do not prefer them to be very hot so I choose the light coloured ones which are mildly spicy. Also you can deseed the chillies to reduce the spiciness level. Mustard Oil (or Sarso ka Tel) have been used specifically as it adds up to the rustic aroma and flavours of this dish. However if you do not have it, you can use any other oil for cooking.
You can store them in an air tight jar and these remain fine for 3-4 days. For longer shelf life it is advised to store in refrigerator.
- Green Chillies-150 grams (Approx)
- Mustard Oil-1 tbsp
- Coriander (Dhaniya) powder -1 tbsp
- Cumin(Jeera) powder- 1 tsp
- Asafoetida(Heeng) -1/4 tsp
- Turmeric(Haldi)-1/2 tsp
- Raw Mango Powder(Amchoor) -1/2 tsp
- Plain Salt – 3/4 tsp (or to taste)
- Black Salt – 1/4 tsp
- Chaat Masala – 1/2 tsp
Steps to Prepare:
Cover the lid for 2 more minutes and allow the chillies cook some more. Switch off the flame and let the chillies cool down in the same pan.
Once cooled store this Masala Mirchi Fry in an air tight container. For longer shelf life, store the container in refrigerator.