Mirchi nu sambharo
Gujarathi cuisine Chilli Stirfry
Main ingredient
  • 2-3long chilli peppers(bull horn, capsicum, sweet pepper, bavanagiri chilli
for seasoning
  1. Wash and dice( 1 cm) the green pepper, after discarding the central stalk and seeds.
  2. Into a heavy wok set at medium heat add the cooking oil.
  3. As the oil warms add the methi and mustard
  4. When the mustard splutters add the curry leaves and green chilli. Saute for a minute till they are well roasted.
  5. Add in the diced peppers followed by, turmeric powder, hing, salt and a pinch of sugar. mix well. Cover and cook on a low heat for five minutes.
  6. The peppers will have enough water to steam through, yet keep an eye out to make sure they don’t get burned.
  7. Once glossy and deep green remove from heat and add the lemon juice.
  8. Toss well and serve hot.
Recipe Notes

Sambharao recipe can be prepared with any quick cooking vegetable like grated carrots or cabbages.

You could make the same recipe with jalapeno chillies for a firey side to an Indian thali lunch.

The preparation stays well for two to three days in the refrigerator.