Maharashtrian Mirchi Kanda Recipe | Spicy Chilli Onion Side Dish
Learn how to make authentic Maharashtrian Mirchi Kanda (Chilli Onion Fry). A quick, spicy, and nutty side dish made with green chillies, onions, and peanut powder. Perfect with Bhakri!
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!