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Course: Pickles/Achar, Side Dish
Cuisine: Rajasthani cuisine
Keyword: chili pickle, dana methi mirch ki sabji, Instant chili pickle, methi mirch ke tipore, mirchi ke tipore
Calories: 650kcal

Ingredients

  • 250 GM Green chili
  • 3 tbsp Fenugreek Seeds/Methi Dana
  • 2 tbsp Raisins / Kishmish
  • 1 tsp pickle masala
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp coriander powder
  • 1 tsp Kashmiri Chili powder optional
  • to taste Salt / Namak

tempering/tadka

  • 2.5 tbsp Mustard Oil / Sarso ka tel
  • 1/2 tsp Asafoetida / Hing powder
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Mustard Seeds / Rai *

Instructions

  • Soak methi dana for few hours or overnight, next day give it a boil for 2 minutes and then drain and wash 2-3 times with water
  • OR- you can also keep the seeds covered with a cloth after soaking for a day and next day the seeds will sprout , boil them and then use those sprouts to make this sabji.
  • Wash the chilies and chop into roundels .
  • Heat oil in a pan and add cumin seeds and mustard seeds and then add asafoetida.
  • Add the chopped green chilies and saute for a minute on medium heat.
  • Add boiled fenugreek seeds ,raisins, turmeric, salt, kashmiri chili powder, coriander powder , mango powder, pickle masala and saute for a minute.
  • Cover with a lid and cook on low heat for few minutes.
  • Serve as a side dish or pickle with roti, paratha or rice.

Nutrition

Calories: 650kcal | Carbohydrates: 72g | Protein: 11g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Sodium: 903mg | Potassium: 681mg | Fiber: 22g | Sugar: 10g | Vitamin A: 642IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 15mg