Sabzi of the Day - Quick Green Chilli Recipes to Spice Up Homemade Meals
Loaded with essential vitamins and minerals, this spicy, green veggie does not only add flavour and heat to your dishes, but also present a number of health benefits.
Green chili, or Capsicum spp., is a staple in cuisines worldwide, loved not only for its fiery kick but also for its vibrant color and distinct flavor. Beyond its role as a spice, green chilies pack a nutritional punch with a host of vitamins and minerals. They’re rich in vitamin C, helping to boost immunity, along with other essential vitamins like A, B6, and K. They also contain minerals such as calcium, magnesium, and potassium, all contributing to your health.
The compound capsaicin gives green chilies their spiciness and is known for its medicinal properties, including pain relief when used topically in ointments. Additionally, it helps in weight management, lowers the risk of heart disease, and may even prevent prostate cancer. A green chili a day can also add antioxidants to your diet, protecting your body from free radicals. It's a small ingredient with big benefits!
To enjoy the most of this spicy, green veggie, here are some quick, easy and unique recipes you can try at home.
Mirchi ke Tipore (Rajasthan Green Chili Dry Curry)
Mirchi ki Tipore, also known as Mirchi ki Subzi, is a classic Rajasthani dish where green chilies are stir-fried with aromatic spices for a flavorful, spicy treat.
Ingredients
200 grams green chillies- cut into bite sized pieces
1-2 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fennel seeds
Pinch of asafoetida
Salt to taste
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
½ tsp dry mango powder
Recipe
Heat oil in a pan and add mustard seeds, fennel seeds, cumin seeds, and asafoetida.
Once the seeds start spluttering, add chopped green chillies and mix well.
Cover the pan and cook the chillies on low heat for 3-4 minutes, stirring occasionally.
After 3-4 minutes, uncover the pan and add salt, turmeric powder, coriander powder, chilli powder, and dry mango powder.
Miix the spices well and sauté for 1-2 minutes on low heat.
Turn off the heat once the spices are well incorporated.
Serve the dish with roti or rice for a delicious meal!
Bharwan Mirchi Fry (Stuffed Green Chili Fry)
A simple and spicy stir-fried green chilli (hari mirch) snack recipe, this dish can also serve as a flavorful side to complement main meals. It's quick to prepare, packed with heat, and typically enjoyed with rotis or rice.
Ingredients
10 green chilli, less spicy ones
¾ cup peanut powder
½ tsp turmeric powder
½ tsp kashmiri red chilli powder
▢l1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
1 tsp aamchur (dry mango powder)
½ tsp fennel powder
pinch of hing (asafoetida)
½ tsp salt or to taste
2 tbsp oil
Recipe
Start by preparing peanut powder: dry roast peanuts, remove the skins, and blend them into a coarse powder. Measure ¾ cup of this peanut powder and place it in a large mixing bowl.
Add the following spices to the bowl: ½ tsp turmeric, ½ tsp red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp aamchur (dry mango powder), ½ tsp fennel powder, a pinch of hing (asafoetida), and ½ tsp salt.
Mix all the ingredients well to combine the spices with the peanut powder.
Take medium-sized green chilies, slit them lengthwise, and remove the seeds using the back of a spoon.
Stuff each chili with about 2-3 tsp of the prepared peanut stuffing mixture.
Heat 2 tbsp of oil in a pan, then gently place the stuffed chilies in the pan.
Cook for about a minute or until blisters start to form on the chilies. Flip them and cook on all sides, keeping the flame on medium.
Once the chilies are evenly cooked, add any remaining stuffing mixture into the pan and let it simmer for a minute.
Serve the stuffed mirchi fry as an appetizer or as a side dish with your dinner!
Green Chili Pickle (Hari Mirch Ka Aachar)
This Indian Green Chilli Pickle (Hari Mirch ka Achar) is a spicy delight! Made with green chilies, mustard seeds, salt, and mustard oil, it packs a fiery punch that will surely excite your taste buds.
Ingredients
25 to 1.5 cups green chilies (the less spicy one)- chopped
6 tbsp mustard seeds – yellow or black
3 tbsp rock salt
1 tsp turmeric powder
1 cup mustard oil/ sunflower oil/ peanut oil
5 to 6 lemons- juiced
Recipe
Rinse green chillies under water a few times and wipe them dry thoroughly. Ensure there’s no moisture left; you can also let them air dry under a fan.
Remove the crowns of the chillies and chop them into 1-inch pieces.
In a dry grinder, coarsely grind the mustard seeds.
In a clean glass jar, add the chopped chillies, ground mustard seeds, and salt. Mix well by shaking the jar or using a non-reactive spoon.
Close the jar tightly and leave it in the sun for 2-3 days. If the sun is too strong, 1-2 days should be enough. If it’s cloudy, leave it outside.
After 2-3 days, add lemon juice and turmeric powder to the jar. Mix well with a clean spoon.
Leave the jar in the sun again for 1-2 days.
Heat mustard oil to its smoking point on medium heat, then let it cool for about 15 minutes (if using sunflower or peanut oil, heat it until hot, not to the smoking point).
Pour the cooled oil into the jar with the pickle. Seal the jar and keep it at room temperature for 4-5 days to let the flavors develop.
After 2-3 days, you can move the jar to the fridge.
Serve the green chili pickle with Indian meals like dal-rice, curd-rice, or khichdi, or with parathas. Store in the fridge, and it should last about 3-4 months.
Unique and Flavoursome Green Chilli Recipes
Colorado Green Chilli (Chile)
A rich, slow-cooked stew or a flavorful sauce that envelops its ingredients in deep, comforting flavors.
Ingredients
1 medium white onion, diced
1 tbsp olive oil
1 jalapeno, diced
2 garlic cloves, minced
1 cup green chile, diced
2 fire roasted tomatoes
2 - 3 cups vegetable broth
2 tsp cumin
2 tsp salt or to taste
1 tsp Oregano
5 tbsp butter
5 tbsp flour
1- 2 pinch sugar
Recipe
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat.
Add 1 diced white onion and sauté for about 7 minutes until softened and translucent.
Add 1 diced jalapeño and 2 minced garlic cloves; sauté for another 2 minutes.
Stir in 1 cup diced green chiles, 2 teaspoons cumin, 1 teaspoon oregano, and 2 teaspoons salt. Sauté for another 2 minutes until fragrant.
Pour in 2–3 cups of vegetable broth with the mixture of fire-roasted tomatoes. Bring to a boil, then reduce heat and simmer for 2–3 hours, stirring occasionally.
Meanwhile, prepare the roux by melting 5 tablespoons butter in a small saucepan over medium heat.
Add 5 tablespoons of flour to the butter and whisk until smooth. Cook for 2 minutes or until golden brown.
Stir the roux into the simmering chili. For a thicker chili, puree half of the mixture until smooth and return it to the pot.
Continue simmering until the chili reaches the desired consistency.
Serve hot, garnished with your favorite toppings!
Vegan Green Chili Mac ‘n’ Cheese
This mac n cheese is a creamy, savory, and velvety indulgence, packed with super cheesy goodness, a kick from green chilies, and a satisfying, dreamy finish.
Ingredients
280 grams of large macaroni shells
1-2 medium white onion, diced
3-4 cloves garlic, minced
1 cup raw cashews, soaked for 4-6 hours, drained
1 ½ cups vegetable broth
1 Tbsp cornstarch
½ tsp cumin
¾ tsp chili powder
2 Tbsp nutritional yeast
7 grams of diced chillis
1 cup tortilla chips (optional)
Fresh cilantro
Recipe
If using tortilla chips, crush them into fine crumbs and place them on a baking pan lined with parchment paper or foil.
Spritz the crushed chips with olive or avocado oil, sprinkle with salt, and stir to coat.
Bake at 350°F (176°C) for about 10 minutes or until golden brown.
Boil macaroni according to the package instructions and set aside.
In a medium skillet over medium-low heat, sauté onion and garlic in olive oil. Season with salt and pepper, and cook for about 7 minutes until soft and fragrant. Set aside.
Transfer sautéed onion and garlic to a blender, add the remaining ingredients (except for the tortilla chips), and blend until smooth. Use the liquify setting for a creamier texture or blend for up to a minute, scraping sides as needed.
Drain the cooked macaroni and cover to keep warm.
In the same pot used to boil the noodles, add the cashew cheese and cook on low, stirring frequently until slightly thickened.
Add the macaroni to the cashew cheese, along with the remaining green chilies, and stir to combine.
Serve immediately, topping with the crushed toasted tortilla chips and cilantro (optional).
So, green chillies: The tiny bite that turns any dish from 'meh' to 'wow'—add a little fire and feel the heat!
