Spicy Pudina Mirch Recipe | Maharashtrian Green Chilli Mint Fry
Get ready to spice up your meals with this zesty, 5-minute Maharashtrian side dish that pairs perfectly with Vada Pav, Roti, and Dal Rice.
Ingredients
To make this delicious side dish, you will need simple ingredients available in every Indian kitchen:
- Green Chillies: 150 grams Choose a mix of spicy and non-spicy varieties if you prefer medium heat.
- Mint Leaves Pudina: 1 cup, fresh and washed.
- Coriander Leaves Dhaniya: A handful, fresh.
- Garlic Cloves: 12–15 cloves.
- Cumin Seeds Jeera: ½ tsp.
- Lemon Juice: Juice of half a lemon.
- Black Salt Kala Namak: ½ tsp (adds a tangy kick).
- Regular Salt: To taste.
- Oil: 1 tsp.
Instructions
- Prep the Chillies: Wash the green chillies thoroughly and pat them completely dry with a kitchen towel. Cut them into 1-inch pieces (you can keep the seeds for heat).
- Make the Mint Paste: In a mixer grinder, add the mint leaves, coriander leaves, garlic cloves, cumin seeds, black salt, regular salt, and lemon juice. Grind everything into a fine chutney paste without adding water.
- Dry Roast the Chillies: Heat a pan or tawa on medium flame. Add the chopped green chillies without adding any oil. Dry roast them for 2–3 minutes until they develop whitish blisters and look slightly char-grilled.
- Add Oil: Once the chillies are well roasted and blistered, add 1 tsp of oil to the pan and mix well for a few seconds.
- Add the Paste: Immediately pour the prepared mint-garlic paste over the hot chillies.
- Mix and Cook: Stir well to coat every chilli piece with the masala. Cook for just 1 minute on low heat to let the raw smell of garlic disappear, and the flavours meld together.
- Serve: Turn off the flame. Your spicy, tangy Pudina Mirch is ready to serve!