Mirchi ke tipore

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.



Stuffed Brinjals/Eggplant/Aubergines


Are you bored of cooking plain brinjal vegetable? Try them in stuffed form….. you will sure start liking this vegetable again!!!!! With plain paratha, roti or side dish for rice, stuffed brinjal will enhance the flavor of your meal!!!
(Pardon the picture quality of ready stuffed brinjals, had guests in the house and I was feeling awkward to take pictures at the right frame).

Ingredients :

Small size brinjals
Spices : coriander powder, red chilli powder,turmeric powder  salt, a pinch of asafoetida (hing), garam masala, dry mango powder (amchoor), grinded fennel seeds(kuti hui sauf)

Process :

Wash and dry brinjals.



Now collect all spices in a bowl and add one or two tsp oil in it and mix everything together.




Cut brinjal horizontally and vertically – But make sure not to cut all the way, that is from end-to-end.




Fill in little quantity of spices mix in the gaps – both horizontally and vertically.




Heat one non stick or heavy bottomed  pan and pour 4-5 spoons of oil in it. Place all spices filled brinjals in it.




Reduce the heat to sim, cover the pan and let them cook on sim flame




Keep on turning  brinjals upside down for even cooking till they become tender from all sides.




Serve with roti, nan, plain paratha or rice!





Stuffed chillies

I just love these big size parrot green chillies, don’t know exactly what are they called but read somewhere them as pepper green long.

. These are mildly spicy, so we can have them without worrying much about a burning stomach. Years ago my mother used to prepare very spicy veggies,and I used to hate chillies in vegetables.In fact, all my maternal relatives used to have 4/5 raw green chillies in their salad. So naturally my mother was used to to prepare spicy food. Later because of her stomach problems she was forced to prepare normal food. But by then my younger sister Nandini had become a lot fond of spicy food. And she was a lot fussy about her choice of food. But my mother had a rule that, whatever is cooked everyone is supposed to eat that without throwing tantrums or else cook your own food. Because of this rule I learned to eat all vegetables and because of the same rule Nandini was the first to learn cooking amongst all three sisters😊😊. I was the second despite being the elder one😂.

My mother used to prepare these big size chillies in stuffed form with spices or stuffed with besan (gram flour). These stuffed chillies can be served along with the meal but I like them with plain paratha in breakfast…..

Ingredients :
Big size green chillies
For stuffing :
half grinded fennel seeds(kuti sauf) , coriander powder, red chilli powder, turmeric powder, salt, dry mango powder (amchoor) and asafoetida (hing).
Can add grinded goundnut powder(pisi hui moongfali) or lightly roasted gram flour (besan) along with all spices.
Process :
In a pan keep all spices. Have not given measurements for spices here because it completely depends on individual’s choice of taste on quantity. Just remember to have coriander powder maximum, then add slightly less quantity of half grinded fennel seeds, and then rest of the spices according to your taste.


Add very little quantity of oil, just few drops in these spices and mix everything.


Wash and dry chillies.


Slit chillies and if you want remove seeds.



Stuff them with mixed spices. Don’t stuff too much otherwise while cooking, stuffing will come out and it will be burnt.

Heat 1–2tbsp oil in a heavy bottom pan and place all stuffed chillies in it and cover it.

Keep the flame on sim. Sometimes our gas burner doesn’t give very low heat for slow cooking dishes. Just buy one extra small size pan support and use it. This helps in getting low heat on the cooking pan.

IMG_20171029_090835470.jpgChillies have very thin skin so they get cooked fast.
Serve them to enhance the taste of simple lunch of daal chaawal or with plain paratha in breakfast.