Mirch Masala

Name: Mirch Masala
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 250 gm Long Broad Green Chillies; 2-3 tbsp Oil; 1/8 tsp Asafoetida or Hing; 1" grated Ginger or Ginger garlic green chilli paste; 1 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1/2 tsp Cumin powder; 1/4 cup freshly grated Coconut or Dessicated Coconut; 1 tsp Black Mustard Seeds; 1/2 tsp Cumin Seeds; 2 sprigs Curry Leaves; 1 tsp Salt or to taste; 2 tbsp Lemon juice; 1 piece Jaggery

ZMA @zesty5

#cookpadindia
#everydaycooking
#newrecipe
It's a simple side dish to go with Rotis, Phulkas, Parathas and even Rice. Made with everyday simple spices along with a touch of freshly grated Coconut would definitely make your mealtimes good.
Lunch or Dinner, it's perfect for everytime. These are less mild and not very hot. Choose fresh one's whenever you plan to make it.
The best part is that it stays good for 3-4 days in the refrigerator. Lemon juice can be added for both flavour and longer shelf life as well.
Grated Ginger or Ginger Garlic Green Chilli paste can be added accordingly. A piece of Jaggery would enhance the taste and texture. It gets done easily and doesn't require long hours of working in the kitchen.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

250 gmLong Broad Green Chillies
2-3 tbspOil
1/8 tspAsafoetida or Hing
1" grated Ginger or Ginger garlic green chilli paste
1 tspRed Chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
1/2 tspCumin powder
1/4 cupfreshly grated Coconut or Dessicated Coconut
1 tspBlack Mustard Seeds
1/2 tspCumin Seeds
2 sprigsCurry Leaves
1 tspSalt or to taste
2 tbspLemon juice
1 pieceJaggery

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Steps

25-30 minutes

1

Wash the chillies thoroughly and pat dry at first. Make a slit in the centre all through the end of them but take care not to cut them into two halves. Deseed them as much as possible. Set aside.
2

Heat oil in a pan or a kadai. Add cumin and mustard seeds both. Let them crackle and splutter before adding asafoetida, ginger garlic green chilli paste and curry leaves. Now add the chillies along with the powdered spices and coconut.
3

Mix and cook on a low to medium high heat with a lid on. It gets done quickly. Halfway through add a piece of jaggery. Cook for a few more minutes. That's it.
4

Adjust salt and it's all ready to be served. Serve it as a yummy side dish to many an important meals. It goes well with both Rotis and Rice. Enjoy!

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ZMA @zesty5

on May 03, 2024 19:25

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.