Name: Rajasthani Mirchi Ke Tipore
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Green Chili Pepper, thick and mild variety, chopped into 1/2 inch roundels; 1 tbsp Mustard Oil, heats up the authentic pungent flavor; ½ tsp Fennel Seeds, saunf, crucial for the pickle-like taste; ¼ tsp Mustard Seeds; ¼ tsp Ground Turmeric; 1 tsp Ground Coriander, generous amount needed to coat the chillies; ¾ tsp Dried Mango Powder, amchur, cuts the heat perfectly; ½ tsp Salt

20 mintotal

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Ingredients

125 gGreen Chili Pepperthick and mild variety, chopped into 1/2 inch roundels
1 tbspMustard Oilheats up the authentic pungent flavor
½ tspFennel Seedssaunf, crucial for the pickle-like taste
¼ tspMustard Seeds
¼ tspGround Turmeric
1 tspGround Coriandergenerous amount needed to coat the chillies
¾ tspDried Mango Powderamchur, cuts the heat perfectly
½ tspSalt

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat mustard oil in a pan until it smokes slightly. Turn off the heat for a minute to let the temperature drop, then turn it back on to low.
Add mustard seeds and fennel seeds (saunf) to the warm oil. Let them splutter and release their aroma.
Immediately add the chopped green chillies. Toss them well in the oil for 2-3 minutes on medium heat so they blister slightly but retain their crunch.
2–3 min
Lower the flame and add turmeric powder, coriander powder, and salt. Mix thoroughly so the dry spices coat the chillies evenly.
Cover the pan and cook for just 2 minutes on low heat. Do not overcook; the chillies must not become mushy.
2 min
Remove the lid and add the dry mango powder (amchur). Toss well for 1 final minute.
Turn off the heat. Let it cool slightly; the flavors intensify as it rests.

How to tell it's done

Crisp, snappy chilli bites entirely dusted in a deeply sour, earthy, and oil-roasted spice mix.

Nutrition

Per serving, from 2 servings.

94kcal

Where the calories come from

Protein1.5 g6%
Carbohydrate7 g28%
Fat7.5 g66%

Saturated fat: 0.9 g
Fibre: 1.6 g
Sodium: 587 mg
Potassium: 242 mg
Calcium: 25 mg
Iron: 1.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Tipore is meant to be a spicy, tangy, pickle-like side sabzi. The combination of coarse fennel seeds and dry mango powder is what gives it that signature Rajasthani 'Achaari' profile.

What to serve it with

Acts as a phenomenal flavor-booster when served in small portions alongside Dal, Baati, or even plain Parathas.

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