Chillies, like any other vegetable, are one of the most important elements in dishes worldwide, especially in Indian cuisine. The chillies are not only used for adding spice to dishes but also to add a flavour that only fresh chillies can add. Often, when the market price of vegetables decreases, people tend to purchase them in bulk, but unfortunately, they fail to utilise them all while fresh. If that’s the case with your chillies, too, then you can easily turn them into delicious dishes and share them with your friends and families.
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Fresh chillies offer a crisp, juicy heat that can brighten up salads and condiments, and, while dried chillies provide a more concentrated flavour that is perfect for adding depth to sauces, curries, and fritters. In India, there is a wide variety of chillies available, each serving its purpose. For those who enjoy milder heat, removing the seeds and inner membranes can significantly reduce the spice level, allowing the rich, underlying flavours of the chilli to shine through.
Mirch Ka Achaar
Mirch ka achaar is a spicy Indian pickle made with green chillies, mustard seeds, and aromatic spices. The flavour is a tantalising blend of heat from the chillies, tanginess from vinegar or lemon juice, and earthiness from mustard oil. This pickle is a staple in Indian households and is typically served as a condiment alongside main dishes like dal and rice or stuffed parathas. Its robust flavours enhance any meal, adding a zesty kick.
Mirchi Bhajji
Mirchi bhajji is a popular Indian snack made with large green chillies, typically mild in heat. The chillies are slit open and stuffed with a spiced mixture of chickpea flour, cumin, turmeric, and salt. The stuffed chillies are then dipped in a chickpea flour batter and deep-fried until golden brown. The outer layer is crispy and flavourful, while the inside remains soft, offering a delightful contrast. Mirchi bhajji is often served hot with chutney or ketchup and is a favourite during the monsoon season.
Mirch Salan
The dish combines roasted peanuts, sesame seeds, and coconut with aromatic spices like cumin, mustard seeds, and turmeric. These ingredients create a rich, tangy gravy that complements the heat of the chillies. Traditionally served with biryani or steamed rice, mirch salan provides a delightful balance of spiciness and creaminess. The nutty, tangy, and spicy flavours make it a popular choice for those who love heat in their meals.
Mirchi Thecha
Mirchi thecha is a fiery Indian condiment from Maharashtra, known for its bold and spicy flavour. Thecha is made with fresh green chillies, garlic, peanuts, and cumin seeds, all ground together into a coarse paste. This vibrant dish is often seasoned with salt and a dash of lemon juice for added tanginess. Traditionally, it is served as an accompaniment to bhakri, a type of flatbread or roti, enhancing the meal's flavour with its intense heat.
Mirch Ka Sabji
This dish typically features green chillies sautéed with spices like cumin, mustard seeds, turmeric, and coriander. It often includes ingredients like potatoes or paneer to balance the heat. The chillies impart a spicy, tangy flavour, complemented by the earthy spices. Mirch ka sabji is usually consumed as a side dish with chapati or rice, offering a delightful kick to any meal.