Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green chillies | 200 grams |
| Oil | 1 tbsp |
| Mustard seeds | 1 tsp |
| Salt | 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Red chilli powder | 1/4 tsp |
| Fennel powder | 1/2 tsp |
| Coriander powder | 1/2 tsp |
| Lemon juice | 1 tsp |
| Sugar | 1/2 tsp |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3
Instructions
-
Prepare the Green Chillies
Start by washing the green chillies thoroughly. Once clean, cut them into small, bite-sized pieces, ensuring the seeds are removed for a less intense heat, if preferred. -
Heat the Oil
In a frying pan or wok, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle for about 10 seconds. -
Cook the Green Chillies
Add the chopped green chillies to the pan. Stir and cook for about 1 minute, allowing the chillies to soften slightly. -
Spice It Up
Add 1/2 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, 1/2 teaspoon fennel powder, and 1/2 teaspoon coriander powder to the pan. Stir everything together so the spices coat the green chillies evenly. Cook this mixture for about 3-4 minutes, letting the flavors meld together. -
Sweet and Sour Twist
Now, add 1 teaspoon of lemon juice and 1/2 teaspoon of sugar to the pan. These ingredients balance the heat of the green chillies with a subtle sweetness and tang. Stir well and cook for another minute, allowing the flavors to combine and the sauce to thicken slightly. -
Serve
Once done, turn off the heat. Serve your Green Chilli Vegetable hot with Rajasthani Daal Baati Churma or Gujarati Daal for a traditional, flavorful meal.
Tips:
- If you prefer a milder version of this dish, you can reduce the number of green chillies used or remove the seeds for less heat.
- This dish can be served as a side with Indian bread (roti or naan) or rice.
Enjoy the bold flavors of Rajasthan with this quick and easy Green Chilli Vegetable!
