Mirchi ke Tapore
A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
For 4 servings
7 steps. 10 minutes total.
- 1
Step 1
- a.Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
- 2
Step 2
- a.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
- 3
Reduce the heat to low
- a.Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
- 4
Immediately add the chopped green chilies to the pan
- a.Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
- 5
Lower the heat again and add the turmeric powder, coriander powder, and salt
- a.Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
- 6
Sprinkle 2 tablespoons of water over the chilies
- a.Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
- 7
Turn off the heat
- a.Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic flavor, heat the mustard oil until it's lightly smoking. This removes its pungent raw smell.
- 2Coarsely crushing the fennel seeds is crucial; it releases their sweet, aromatic oils which balance the heat of the chilies.
- 3Do not overcook the chilies. The goal is to have them tender-crisp, not mushy.
- 4Wear food-safe gloves when handling the chilies to avoid skin irritation from the capsaicin.
- 5This dish tastes even better the next day as the flavors have more time to marinate and deepen.
- 6Ensure the chilies are completely dry before adding them to the hot oil to prevent splattering.
Adapt it for your goals.
Milder Version
For a less spicy dish, use Bhavnagri chilies or banana peppers. You can also deseed the chilies before chopping to further reduce the heat.
With Besan (Gram Flour)With Besan (Gram Flour)
Add 1 tablespoon of besan along with the dry spice powders in step 5. Roast for a minute until fragrant. This adds a nutty flavor and a thicker coating to the chilies.
With Lemon JuiceWith Lemon Juice
If you don't have amchur powder, you can substitute it with 1-2 teaspoons of fresh lemon juice. Add it at the very end, after turning off the heat.
With Kalonji (Nigella Seeds)With Kalonji (Nigella Seeds)
Add ½ teaspoon of kalonji along with the other whole spices in the tempering for an authentic pickle-like flavor.
Why this is on our healthy list.
Rich in Vitamin C
Green chilies are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system, fight free radicals, and promote healthy skin.
Aids Digestion
The blend of spices like fennel seeds, cumin, and asafoetida is known in traditional medicine to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Metabolism Booster
The compound capsaicin, responsible for the heat in green chilies, can provide a temporary boost to your metabolism, which may assist in weight management.
Anti-inflammatory Properties
Turmeric contains curcumin, a potent compound with natural anti-inflammatory effects that can help reduce inflammation and oxidative stress in the body.
Frequently asked questions
A standard serving of about 1/4 cup contains approximately 50-70 calories, with most of the calories coming from the mustard oil used in tempering.