My weekend vegetables shopping is never complete until I buy green chillies. I don’t eat very spicy food, but I like green chillies flavor in food more than red chilli powder. Apoorva’s taste for chillies in food has started developing now (courtesy her friends) so sometimes I become too generous and add a little more.
This particular dish ‘Tipore’ takes me back to many childhood memories….. as a kid I used to hate any kind of chillies in food, but when my parents shifted to new house, we found ourselves surrounded by many Rajasthani families. During any special occasion or festival, we used to get invitation for lunch, and their lunch platter always had this special green chillies dish known as, “Mirchi ke Tipore”. These tipore used to be so tasty that my taste buds for chillies started developing… 🌶️🌶️😋😋
I remember one more story related to these “tipore”. I was invited by my dear friend and colleague Anita Modi for their house warming ceremony. I don’t remember the exact reason but their caterer wanted someone who can help him to cut green chillies to prepare tipore. I was completely jobless so I offered help. I guess that I kept on chopping chillies for 40-45 minutes. And when the work was over, my fingers started burning badly because green chillies which are used to prepare tipore are very hot/spicy. Oh God! that was a lesson for life!!! After that I started chopping chillies with my kitchen scissor….
Let’s get to work!
Green chillies(chopped) 1+1/2 cup
Cumin seeds 1/2 tsp
Rai seeds 1/4 tsp
Dry mango powder 1tbsp
Turmeric powder 1/2 tsp
Coriander powder 1+1/2 tbsp
Fennel seeds 1tbsp (grinded but not powdered)
Asafoetida 1/8 tsp
Salt as per your taste
Oil 3 tbsp
Water 2 cups
Note: Tipore can be cooked only in oil, so if you want to do so, increase the quantity of oil, add water for soaking spices but never add water while cooking.
Wash chillies and keep them on a strainer so that all water dries out.
Chop them into medium size.
Collect all dry ingredients except salt, cumin seeds, rai seeds and asafoetida in a vessel.
Add 1cup of water in it and let the spices soak for 1/2 an hour.
Heat oil in a heavy bottomed pan and crackle rai seeds, cumin seeds and asafoetida.
Add chopped chillies, soaked spices along with salt and the remaining 1 cup of water.
Keep the heat on sim, cover the vessel and let it cook on sim heat for 15/20 minutes. In between turn them upside down. Chillies are tender, so they don’t take long time to get cooked.
Serve them with any meals. Tipore can be kept in the fridge for a week.