Panch Phoron Green Chili Stir Fry | Mirchi ke Tipore
Panch Phoron Green Chili Stir Fry | Mirchi ke Tipore is a stir fry side dish or accompaniment whereby green chilies are cut into pieces and sauteed with a Panch Phoron spice mix. Enhance your simple meals using the bold flavours of Green Chili With 5 Spice-Mix
Equipment
- 1 Shallow pan
- 1 spatula
Ingredients
- 150 gm green chilis cut into medium size pieces
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- ½ tsp fenugreek seeds
- ½ tsp amchur powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- Salt to taste
- 1 tbsp oil regular cooking oil
- 1 tbsp mustard oil.
Instructions
Preparation before stir frying green chili
- Firstly, combine together mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.
- Secondly, wash and pat dry the green chilis. Cut them into half inch pieces.
How to stir fry green chili with panch phoron
- Thirdly, heat oil in a pan. Add the panch phoron masala and let it temper.
- Then add the chili pieces and sauté them for 2 minutes.
- Lastly, add salt, turmeric powder, coriander powder and amchur powder.
- Mix well so that all spices are incorporated well into the chilies.
- Cook the chili for another 2-3 minutes. Then put off flame. The chilies should not lose their crunch.
- Enjoy Hari Mirchi Ke Tipore with your meals or cool and store in the fridge in an airtight container. Savor in small portions with your meals. No need to heat them again before consuming.
What to serve with
- Serve Panch Phoron Mirchi ke Tipore | Green Chili Stir Fry as a side dish or instant pickle alongside meals, rice or Methi Pulao or with roti and Mangodi ki Sabzi.
- Enjoy with any kind of stuffed parathas such as Schezwan Paneer Paratha or savory paratha like Methi Lehsun Paratha.
Video
Notes
- To reduce the heat of the chili, remove the seeds and inner membranes.
- Customize spices according to your preference.
- In case you do not have all ingredients of panch phoron, you can just temper with mustard seeds, cumin seeds and fennel seeds.
- Do not overcook the chilies.