Looking for a zestful side dish to spice up your boring meals? This authentic Maharashtrian Mirchi Kanda recipe (Green Chilli Onion Fry) is exactly what you need. Popular in rural Maharashtra, this dish is traditionally served as a “tondi lavne” (condiment or pickle-like side) alongside Jowar or Bajra Bhakri.
The recipe combines the mild heat of Bhavnagri chillies with the sweetness of caramelized onions and the nutty crunch of roasted peanut powder. It takes less than 15 minutes to prepare and guarantees to make you eat “two extra bhakris,” just as promised in the video! Whether you are a fan of spicy food or just want a flavorful accompaniment for your Dal Rice or Chapati, this Mirchi Onion Side Dish is a must-try.
Also Read – Easy Mirchu Recipe: Maharashtrian Green Chilli Stir-fry
Ingredients:
- Green Chillies (Mild/Light Green): 100 grams (approx. 8-10 long chillies)
- Green Chillies (Spicy/Dark Green): 3-4 (optional, for extra heat)
- Onions: 2 medium, thinly sliced
- Garlic: 10-12 cloves, chopped or crushed
- Roasted Peanut Powder: 2-3 tbsp (coarsely ground)
- Cumin Seeds (Jeera): ½ tsp
- Asafoetida (Hing): ½ tsp
- Turmeric Powder: ¼ tsp
- Oil: 1-2 tbsp
- Salt: To taste
- Water: For boiling
Also Read – Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Step-by-Step Instructions:
- Pre-cook the Chillies:
- Wash the mild and spicy green chillies thoroughly.
- Place them in a pan and add enough water just to submerge them.
- Add a pinch of salt and cover the pan with a tight lid.
- Cook on medium heat until the water evaporates, and the chillies soften.
- Once cooked, remove the chillies from the pan and set them aside.
- Prepare the Tempering:
- Heat oil in the same pan or a kadhai.
- Add cumin seeds and let them crackle.
- Add the chopped garlic and sauté until it turns slightly golden (do not burn it).
- Sprinkle in the Asafoetida (Hing) for aroma.
- Sauté the Onions:
- Add the thinly sliced onions to the pan.
- Add a little salt (remember you salted the chillies earlier, so be careful).
- Sauté on medium heat for 2-3 minutes until the onions become soft and translucent. Do not brown them too much.
- Add Spices & Chillies:
- Add turmeric powder and mix well.
- Toss in the pre-cooked green chillies. Mix everything gently so the flavours combine.
- Finish with Peanut Powder:
- Lower the flame.
- Add the roasted peanut powder (Shengdanyacha Kut) over the mixture.
- Stir well and cook for another 2-3 minutes to let the nutty flavour absorb.
- Serve:
- Turn off the heat. Your spicy, savoury Mirchi Kanda is ready to serve!
Also Read – Bharleli Mirchi Recipe: Spicy Stuffed Chilli Delight
Cooking Tips for Better Results:
- Chilli Selection: Use “Bhavnagri” or light green long chillies for the base as they provide flavour without unbearable heat. Add the dark green ones only if you like it spicy.
- Don’t Overcook Onions: The onions should remain slightly soft and sweet to balance the spice of the chillies.
- Boiling Step: Boiling the chillies in salted water first helps reduce their raw pungency and makes them tender.
- Peanut Powder: Ensure the peanuts are roasted well before grinding. The powder should be coarse, not fine, for a better texture.
Variations:
- Vegan Version: This recipe is naturally vegan! Just ensure you use oil and not ghee.
- Tangy Twist: Squeeze half a lemon (lime juice) at the end for a tangy, chatpata flavour.
- Kids-Friendly Version: Skip the spicy dark green chillies entirely and remove the seeds from the mild chillies before boiling.
- Crispy Version: Instead of boiling, you can slit the chillies and fry them directly in oil for a crispier texture, though the traditional method uses boiled chillies.
Also Read – The Secret to Unforgettable Shimla Mirch Sabzi
Serving Suggestions:
- Best With: Hot Jowar or Bajra Bhakri and Thecha.
- Daily Meals: Serve as a side dish with Dal Tadka and Jeera Rice.
- Travel Food: It travels well in tiffins alongside Chapati or Paratha.
FAQs:
Q1: Can I make this Mirchi Kanda recipe less spicy?
Ans: Yes! To reduce the heat, use only light green (mild) chillies and remove their seeds before boiling. Avoid adding the small dark green chillies.
Q2: How long can I store this chilli onion side dish?
Ans: You can store this dish in an airtight container in the refrigerator for 2-3 days. Reheat it slightly before eating.
Q3: What type of peanuts should I use?
Ans: Use roasted, unsalted peanuts. Grind them into a coarse powder (Shengdanyacha Kut) for the authentic Maharashtrian texture.
Q4: Is it necessary to boil the chillies first?
Ans: Boiling the chillies with salt helps soften them and reduces their raw bite, making the final dish more palatable and tender.
Also Read – The Ultimate Mirchi Pakoda Recipe is Finally Here
Maharashtrian Mirchi Kanda Recipe | Spicy Chilli Onion Side Dish
Ingredients
- Green Chillies Mild/Light Green: 100 grams (approx. 8-10 long chillies)
- Green Chillies Spicy/Dark Green: 3-4 (optional, for extra heat)
- Onions: 2 medium thinly sliced
- Garlic: 10-12 cloves chopped or crushed
- Roasted Peanut Powder: 2-3 tbsp coarsely ground
- Cumin Seeds Jeera: ½ tsp
- Asafoetida Hing: ½ tsp
- Turmeric Powder: ¼ tsp
- Oil: 1-2 tbsp
- Salt: To taste
- Water: For boiling
Instructions
Pre-cook the Chillies:
- Wash the mild and spicy green chillies thoroughly.
- Place them in a pan and add enough water just to submerge them.
- Add a pinch of salt and cover the pan with a tight lid.
- Cook on medium heat until the water evaporates, and the chillies soften.
- Once cooked, remove the chillies from the pan and set them aside.
Prepare the Tempering:
- Heat oil in the same pan or a kadhai.
- Add cumin seeds and let them crackle.
- Add the chopped garlic and sauté until it turns slightly golden (do not burn it).
- Sprinkle in the Asafoetida (Hing) for aroma.
Sauté the Onions:
- Add the thinly sliced onions to the pan.
- Add a little salt (remember you salted the chillies earlier, so be careful).
- Sauté on medium heat for 2-3 minutes until the onions become soft and translucent. Do not brown them too much.
Add Spices & Chillies:
- Add turmeric powder and mix well.
- Toss in the pre-cooked green chillies. Mix everything gently so the flavours combine.
Finish with Peanut Powder:
- Lower the flame.
- Add the roasted peanut powder (Shengdanyacha Kut) over the mixture.
- Stir well and cook for another 2-3 minutes to let the nutty flavour absorb.
Serve:
- Turn off the heat. Your spicy, savoury Mirchi Kanda is ready to serve!
