Hari Mirch Fry Recipe
Indian Cuisine
Ingredients
- 2 tsp Fennel seeds
- 1 tsp Boiled Potatoes
- 4 tbsp Mustard oil
- 1 1⁄4 tsp Asafoetida
- 1 tsp red chili powder
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 4 Dry red chillies
- 2 1.5 tsp mango powder
- 1 tsp carom seeds
- 10 Clove
- 1 tsp Cumin seeds
- 1 tsp Cumin seeds
- 300 gm Green Chilies
- 2 tsp Mustard Seeds
- 1 tsp Mustard Seeds
- 1 tsp salt
- 1 inch Ginger
Instructions
- 1
Wash the green chillies well with water.
- 2
Cut the green chillies like this with a knife.
- 3
Make sure to cut only one side of each chilli.
- 4
Grind coriander seeds, fennel seeds, cumin seeds, and black pepper coarsely in a mixer jar without adding water.
- 5
Heat 4-5 tbsp mustard oil in a pan and add mustard seeds, cumin seeds, mangrayla, and carom seeds. Let them mix well.
- 6
Add asafoetida and the ground pickle masala to the pan and fry for half a minute on low flame.
- 7
Add the cut green chillies to the pan and fry on low flame while stirring occasionally.
- 8
After 2-3 minutes, add red chilli powder and Kashmiri red chilli powder according to your taste.
- 9
Fry the chillies with spices for 2 more minutes.
- 10
Add 2-3 tsp water to the pan and cover it. Cook on low flame for 2-3 more minutes.
- 11
Turn off the gas and add beaten curd to the pan. Mix all the ingredients well.
- 12
Again turn on the gas and cook until the curd starts boiling.
- 13
Lower the flame, cover the pan, and cook for 5-7 minutes or until the oil separates and the chillies become soft.
- 14
Add mango powder and mix it well. Cook on low flame for just a minute.
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