If you love a spicy, tangy kick with your meals, this Maharashtrian Mirchu Recipe is for you! “Mirchu” is a traditional Maharashtrian green chilli stir-fry or condiment, similar to a Thecha or Kharda. It’s an incredibly quick and easy-to-make side dish that bursts with flavour. Made with mild green chillies, roasted peanuts, sesame seeds, and a generous squeeze of lemon, this recipe turns simple ingredients into a “finger-licking” good accompaniment. It’s the perfect way to spice up your everyday meals like dal-rice or bhakri. This beginner-friendly recipe shows you how to get that perfect, authentic taste in just a few minutes. Let’s make this delicious green chilli stir-fry!
Also Read – Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Ingredients List:
- Green Chillies: A bowl of light green, milder chillies (about 15-20), washed, dried, and roughly chopped into large pieces.
- Roasted Peanuts: 7-8 tablespoons, coarsely crushed (do not make a fine powder).
- White Sesame Seeds: 1 small spoon, roasted.
- Cumin Seeds: 1 small spoon, slightly crushed.
- Lemon: 1 whole lemon, for juice.
- Turmeric Powder: A pinch (less than half a small spoon).
- Salt: 1 spoonful, or to taste (this recipe tastes best with a little extra salt).
- Oil: 1 small spoon.
Step-by-Step Instructions:
- Heat a pan or kadhai. Add the chopped green chillies and dry roast them on a medium flame. Keep stirring until they get slightly charred with dark spots.
- Once roasted, remove the chillies from the pan and set them aside.
- Lower the flame completely. Add one small spoon of oil to the same pan.
- Add the slightly crushed cumin seeds. Be quick, as the pan is hot.
- Immediately add the roasted chillies back into the pan and give it a good mix.
- Add the turmeric powder and saute for 1-2 minutes on low heat.
- Now, add the salt and mix well. The salt will help release a little moisture from the chillies.
- Add the roasted white sesame seeds and the coarsely crushed peanuts.
- Stir everything together and cook on low heat, mixing continuously.
- Squeeze the juice of one entire lemon over the mixture.
- Mix again and let it cook for another 1-2 minutes on low heat. You can gently press the chillies with your spatula to help them soften.
- Your delicious Maharashtrian Mirchu Recipe is ready to serve!
Also Read – Bharleli Mirchi Recipe: Spicy Stuffed Chilli Delight
Cooking Tips for Better Results:
- Choose the Right Chillies: Use light green, thicker-skinned chillies. They are milder and perfect for this recipe.
- Dry Roast First: Dry roasting the chillies before adding oil is key. It gives them a smoky flavour and cooks them through.
- Crush, Don’t Grind: Coarsely crushed peanuts give a wonderful texture. A fine powder will make the dish pasty. Similarly, slightly crushing the cumin seeds releases more flavour.
- Low Heat is Key: After the initial roasting, cook everything on a very low flame to prevent the spices and peanuts from burning.
- Storage: This Mirchu stays fresh for 8-15 days at room temperature and even longer in the refrigerator. Make sure your chillies are completely dry before cooking to improve shelf life.
Variations:
- Spicy Version: If you like it extra hot, use spicier, dark green chillies instead of the mild ones. You can also add a pinch of red chilli powder, but the flavour of green chillies is the star here.
- Vegan Version: This recipe is already 100% vegan and plant-based.
- Kids-Friendly Version: This dish is naturally spicy. For a kid-friendly idea, you can adapt this recipe using deseeded and chopped bell peppers (capsicum) instead of green chillies for a similar, non-spicy stir-fry.
- With Garlic: While this recipe doesn’t use it, you can add 4-5 crushed garlic cloves along with the cumin seeds for a different flavour profile, making it more like a kharda.
Also Read – The Secret to Unforgettable Shimla Mirch Sabzi
Serving Suggestions:
- This Mirchu is a versatile side dish. It pairs wonderfully with:
- Bhakri (Jowar, Bajra, or Rice)
- Chapati or Roti
- As a side with Dal and Rice (Varan Bhaat)
- With simple Curd Rice
FAQs (Frequently Asked Questions):
Q1: What kind of chillies are best for this Mirchu recipe?
Ans: The best chillies for this recipe are the mild, light green, and slightly plump varieties. They absorb flavours well without being overwhelmingly spicy.
Q2: How long can I store this Maharashtrian Mirchu?
Ans: This Mirchu has a good shelf life. You can store it in an airtight container for 8-15 days at room temperature or for several weeks in the refrigerator.
Q3: Is this Mirchu recipe vegan and gluten-free?
Ans: Yes, this recipe is naturally vegan and gluten-free. It contains peanuts, so it is not suitable for those with nut allergies.
Q4: My Mirchu is too spicy. How can I fix it?
Ans: If your chillies were spicier than expected, you can balance the heat by adding more crushed peanuts, a little more lemon juice, or even a pinch of sugar.
Q5: Can I make this recipe without peanuts?
Ans: Peanuts are key to the texture and taste of this specific recipe. However, you could try substituting with a larger quantity of roasted sesame seeds or perhaps coarsely crushed roasted sunflower seeds for a nut-free version.
Also Read – The Ultimate Mirchi Pakoda Recipe is Finally Here
Easy Mirchu Recipe: Maharashtrian Green Chilli Stir-fry
Ingredients
- Green Chillies: A bowl of light green, milder chillies (about 15-20), washed, dried, and roughly chopped into large pieces.
- Roasted Peanuts: 7-8 tablespoons, coarsely crushed (do not make a fine powder).
- White Sesame Seeds: 1 small spoon, roasted.
- Cumin Seeds: 1 small spoon, slightly crushed.
- Lemon: 1 whole lemon, for juice.
- Turmeric Powder: A pinch (less than half a small spoon).
- Salt: 1 spoonful, or to taste (this recipe tastes best with a little extra salt).
- Oil: 1 small spoon.
Instructions
- Heat a pan or kadhai. Add the chopped green chillies and dry roast them on a medium flame. Keep stirring until they get slightly charred with dark spots.
- Once roasted, remove the chillies from the pan and set them aside.
- Lower the flame completely. Add one small spoon of oil to the same pan.
- Add the slightly crushed cumin seeds. Be quick, as the pan is hot.
- Immediately add the roasted chillies back into the pan and give it a good mix.
- Add the turmeric powder and saute for 1-2 minutes on low heat.
- Now, add the salt and mix well. The salt will help release a little moisture from the chillies.
- Add the roasted white sesame seeds and the coarsely crushed peanuts.
- Stir everything together and cook on low heat, mixing continuously.
- Squeeze the juice of one entire lemon over the mixture.
- Mix again and let it cook for another 1-2 minutes on low heat. You can gently press the chillies with your spatula to help them soften.
- Your delicious Maharashtrian Mirchu Recipe is ready to serve!
