Wednesday, July 25, 2007

JFI -- Chillies -- Phodnichya Mirchya

'Phodnichya Mirchya' is a Maharashtrian side dish, served on the left side of the plate. 'Phodni' means 'Tadka' and 'Mirchya' means 'Chillies'. So basically, its a simple stir fry recipe with loads of flavor. Although, looking at the recipe might make you think that it will be very hot, but if you choose the right kind of chillies, you won't feel a thing, I promise. I am sure of this because my hubby too is scared of eating hot stuff, so I cannot afford to make things extra hot :).
This is a recipe that has been passed down from my grandmother (maternal) to my mom, and from her to me. This can be made in two ways, the first one is, with potatoes and the other way is using just green chillies. It tastes great with Rice and dal or curd rice and even with chapatis. This is my entry for JFI--Chillies, hosted by Nandita of Saffron Trail, originally started by Indira.

Ingredients:
7 green chillies chopped into small pieces
1/2 a medium sized potato, thinly sliced into small triangular pieces (optional)
3 tsp daanyacha koot (
roasted peanut powder)
1 tsp grated coconut (fresh or dried) (optional)
1/2 tsp mohri (mustard seeds)
1/2 tsp jeere (cumin seeds)
1/4 tsp hing (asafoetida)
1/2 tsp halad (turmeric)
1 tbsp oil for phodni (tadka)

Method:
Choose fresh green chillies that are thick and long. These chillies are generally not that hot. If you go with small, slender chillies, the dish will become too hot (like Thai chillies). Now chop these chillies into small pieces. Next, peel the potato and make small, thin triangular pieces like this,

Normally, the chillies and potato should be in equal proportion, but today, I have used a little more potato than usual. You can also skip the potato entirely and make this with chillies only. It tastes amazing!
Now, in a pan, heat the oil and then add the mustard seeds. Once they start popping, add the cumin seeds. Let them sizzle and then add the hing and halad. Now throw in the sliced potato and the chillies in the pan. Let them cook and turn a little golden brown. Keep stirring. The chillies should become slightly crunchy. Once that is done, the next step is to mix in the roasted peanut powder and grated coconut (if using). Add some salt and mix well. Take it off from the heat and store in a clean container. This lasts for upto 4-5 days in the fridge. Enjoy it with your lunch or dinner alongside your favorite veggie, and pretty soon you will get hooked on to it!

28 comments:

Sharmi said...

that sounds so spicy!! but looks mouthwatering. you pics are really good.

Tee said...

Thanks Sharmi! as i said, this dish is not one bit spicy with the right kind of chillies. Try it...you will like it :)

Richa said...

so tempting :) me phodnichi mirchi khalli ahey pan batatya barobar pahilyanda pahili, nakki try karin :)

Coffee said...

HOT!!! Very hot indeed! I can only see them and feel the heat.... can't eat such hot stuff ! :)

Laavanya said...

I know you say that the right kind of chillies will make the difference but the ones in the first pic. do look like the spicy ones I get... The result looks spicy and lip-smacking. Thanks Tee for a great, fun recipe.

archana said...

Me hi mirchi chi bhaji nakki karun bagheen. Mast diste :)

Pratik said...

looks spicy and tasty!

Jyothi said...

Hi Tee, phodnichya mirchya looks awesome. I will try this. Great entry. Thanks for sharing.

Prajusha said...

tee,
u got a Nice blog with variety of recipes.
phodnichya looks hot and spicy.Good entry for JFI

Tee said...

Richa, try karun saang...nakii aavdel tula.

Coffee, Thanks! you can reduce the number of chillies, if you like...will still taste good.

Laavanya,thanks! the chillies in the pic are the ones I used for this recipe and they were not spicy at all..my hubby can vouch for that. :)

Archana, nakki karun bagh.

Thanks Pratik!

Jyothi, thanks! let me know how you like it.

Thanks for stopping by Prajusha!

bhags said...

tikhat mikhat mirchya...ekdam zhakas....:)
apt entry

Vcuisine said...

Tee, totally new for me. Looks spicy and i love dry side dish for a change. Looks great. Viji

sra said...

Tee, this is on my to-make list, will let you know how it turns out!

Aruna said...

Tee, Alu-Mirchi looks very deliciously spicy...ummmm cant wait to try :)

themistressofspices.wordpress.com

SeeC said...

What a hot post ! Must be tasting great. will give it a try. Thanks for the post.

Asha said...

I am salivating.Great looking chatka!!:))

HAREKRISHNAJI said...

nice blog

ushaprashanth said...

Hi !
pics are very nice!

Jayashree said...

Your pic has set me drooling....I love anything spicy...

Shyam said...

I've bookmarked this recipe for when my husband isnt around, so that he doesnt scream in horror! :D Cant wait to make it!

Tee said...

Thanks everybody! Do let me know how you like it...

Manasi said...

Kay masta ahe!!! try karaylach havi!!!

Priyanka said...

Tee,
thats pretty tempting... mi kadhich try nahi keliye hi dish... i didnt know about it.... nakki try karin...

musical said...

Tee, before i submit my own entry, i would make this! spicilicious good :).

Padma said...

Mala pan he mirchya khoop avadate...kindly bear with my marathi, its kinda brushing my long lost lustre on marathi. Feels good to talk like that after a long time.
Nice entry!

zlamushka said...

Gosh, this looks so good and spicy, my favorite combination :) You re very good with the camera, Tee. And as I read the comments, it really sounds like a spicy one. Ok, I am convinced....

Thanx a lot :)

sam said...

hey tee!!
i made this fodnichi mirchi, and kai sangu, ekdum jhakaas!!! the kut adds the kick to it . am really glad i stumbled upon this - seeing apli bhasha is really nice.
and ur pics are really good, u make the humble mirchi and batata look glamorous!

Shashikant Divekar said...

Hello,

I just made this as per your instructions and it turned out to be superb!
Thank you so much for this wonderful blog.

Regards.
-Shashi