Go Back
chilli stirfry

Mirchi nu sambharo

Gujarathi cuisine Chilli Stirfry
Print Recipe Pin Recipe
Course sidedish, Soups and salad, Traditional
Cuisine diabetic friendly, Fusion, gluten free, gujarati, Indian, Microwave, One pot, Summer, Vegan, Vegetarian, Winter

Ingredients
  

Main ingredient

  • 2-3 long chilli peppers (bull horn, capsicum, sweet pepper, bavanagiri chilli

for seasoning

  • 1 tbsp cooking oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds (methi dana)
  • 5-7 curry leaves
  • 1 green chilli slit lengthwise

Others

  • 1/4 tsp turmeric powder
  • 1 pinch Asafoetida
  • 1/4 tsp brown sugar (optional)
  • salt to taste
  • 1 tsp Lemon juice

Instructions
 

  • Wash and dice( 1 cm) the green pepper, after discarding the central stalk and seeds.
  • Into a heavy wok set at medium heat add the cooking oil.
  • As the oil warms add the methi and mustard
  • When the mustard splutters add the curry leaves and green chilli. Saute for a minute till they are well roasted.
  • 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.
  • The peppers will have enough water to steam through, yet keep an eye out to make sure they don't get burned.
  • Once glossy and deep green remove from heat and add the lemon juice.
  • Toss well and serve hot.

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.
Tried this recipe?Let us know how it was!