Pairs well with Achari Mirchi
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Achari Mirchi
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A flavorful and aromatic spicy green chili dish cooked with yogurt and a blend of traditional Indian spices, perfect to serve with paratha.
00:15:00 total
Serves 5
medium
Sides / Appetizer
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Ingredients
- Green chillies (Hari mirch) - 250 g (cut in half from the center)
- Cooking oil - 4 tablespoons
- Curry leaves (Karry patta) - 15-20 leaves
- Yogurt (Dahi) - 1/2 cup (whisked)
- Coriander seeds (Sabut dhania) - 1/2 tablespoon (crushed)
- Himalayan pink salt - 1/2 teaspoon (or to taste)
- Cumin seeds (Zeera) - 1 teaspoon (roasted and crushed)
- Red chili powder (Lal mirch powder) - 1 teaspoon (or to taste)
- Fennel seeds (Saunf) - 1 teaspoon (crushed)
- Turmeric powder (Haldi powder) - 1/2 teaspoon
- Nigella seeds (Kalonji) - 1/4 teaspoon
- Lemon juice - 3-4 tablespoons
Instructions
- Prepare green chillies: Cut green chillies in half from the center and set aside.
- Fry curry leaves: In a frying pan, add cooking oil and curry leaves, fry for 10 seconds.
- Cook green chillies: Add green chillies to the pan, mix well, and cook for 1 minute.
- Add spices and yogurt: Add whisked yogurt, crushed coriander seeds, Himalayan pink salt, roasted and crushed cumin seeds, red chili powder, crushed fennel seeds, turmeric powder, and nigella seeds. Mix well.
- Cook mixture: Cook on medium flame for 1-2 minutes, then cover and cook on low flame for 10-12 minutes.
- Add lemon juice and finish cooking: Add lemon juice, mix well, and cook for another 2-3 minutes.
- Serve: Serve hot with paratha.
