Indian Sautéed Banana Peppers (Mirchi Sabji)

This is one of my favorite Indian dishes! You can replace the banana peppers with bell peppers and add potatoes if you'd like. There's almost no prep work and only a handful of ingredients. If you can't find hing (also known as aseofoteida, it's a spice from the resin of the giant fennel plant), you can replace it with a bit of minced garlic.

Indian Sautéed Banana Peppers (Mirchi Sabji)

Recipe Type: Appetizers

YIELDS 8 servings

PREP TIME 05 min

COOK TIME 25 min

TOTAL TIME 30 min

50 grams Oil
480 grams Banana Peppers
1/3–1/2 tsp Hing
1/4–1/2 tsp Red Chili Powder
1 scant tsp Turmeric
1.75 tsp Salt
100g Chickpea Flour
250 g Water
To taste Lemon juice

Directions

1. Thoroughly wash the banana peppers. Slice lengthwise from the bottom to the stem, leaving them intact at the stem.

2. Heat oil over medium heat in a large pan. Add the banana peppers. Sauté until the skins become wrinkled and the banana peppers are soft. This will take about ten minutes.

3. Once the banana peppers are cooked, add hing, turmeric, chili powder, and salt. Stir and let the spices infuse the peppers for a minute or two.

4. Add the chickpea flour, stirring frequently. Once the peppers are coated in the chickpea flour, add the water. Stir until absorbed.

5. Continue cooking, stirring infrequently until the chickpea flour starts to dry. Add the lemon juice and cook the chickpea flour banana pepper mixture until it is thick and no longer creamy.

6. Serve with hot roti, daal, rice, and a side salad. Enjoy! 😊

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!

Photo: Jessi Ferguson