Chilli Bhaji/Sabji in Rajasthani Style
Hari Mirch ki Aachari Sabji
Anila Gupta
This quick dish is eaten as a side dish to a meal, more like a pickle, in small quantities. It should be quite hot. It is great for taking on Indian style picnics, with Parathas or Poories. It will last in the fridge for upto a week, if kept in a sealed container.Take out and reheat only the amount you need.
Serves 2-4
Ingredients
150 gm. finger thick chillies. Any variety will do, as long as they have some heat.
1 1/2 tbsp. mustard oil
1/2 tsp. black mustard seeds (rai)
A pinch of asafoetida/hing
1 tsp. fennel seeds (saunf)
1 full tsp. ground coriander
1/2 tsp. turmeric powder
Salt to taste
Chilli powder, only if chillies are not hot
1 tsp. mango powder (amchoor) or juice of 1/2 lemon
Instructions
Wash, dry and slice chillies horizontally into thick rings.
Place them in a bowl of cold water. Discard the seeds that float to the top. If you want it really hot, leave the seeds in
Heat oil in a wok or karahi.
Add mustard and fennel seeds and asafoetida. As soon as seeds crackle, add sliced chillies, turmeric, ground coriander, salt. Stir to mix everything.
Cook covered on low-medium heat, until chillies look shiny and no liquid remains in the wok.
Add mango powder/lemon juice, stir fry for a few seconds to mix.
Taste and adjust seasoning, chillies and tartness. This dish should be hot and tart, like a pickle.
Serve as part of any Indian meal or with a packed meal of Parathas.
