Mirchi ke Tipore | मिर्ची के टिपोरे | Rajasthan special | By Meals n Much More

Mirchi ke Tipore is actually an accompaniment to our meals. I must say it does please our taste buds. It is very simple to make and is made in different ways. Here I am sharing 3 different recipes of mirchi tipore. The green chillies that we use are of the medium size and usually the desi ones. Any kind of green chillies be used and if they are more hot and spicy then just wash them 2-3 times with water after chopping them. Dont overcook the chillies otherwise the outer skin will be separated....just make them little soft. Keep the flame low. Don't leave them covered before they cool down as it will fade the bright colour of the green chilliesDo use curd, lemon juice or amchur powder as it balances the spicy flavour. They can be stored in fridge for a week. Can be eaten with meals- with roti,parantha, bati and pooris. Just give it a try ,you are definitely gonna like them. And please do share your feedback and suggestions with me in the comments section. Thank you for watching, Meals n Much More Instagram:- https://www.instagram.com/meals_n_much_more/ Ingredients:- Green chillies - as many you want( I took 10 for the first two recipes and just 3 for tamatar mirchi tipore) Oil Mustard seeds - 1 teaspoon ( In each recipe) Fennel seeds ( saunf) - 2 tsps( In each recipe) Cumin seeds( jeera) -1 tsp ( In tamatar mirchi recipe) Asafoetida ( hing) - 1/4 tsp ( In each recipe) Curd - 2 tbsp ( in simple mirchi tipore recipe) Amchur powder - 1 tsp ( in besan tipore) Gramflour ( besan) - 3 tbsp Tomatoes - 4 Coriander leaves- few Salt, turmeric powder,coriander powder

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