Degchi
Hari mirch (green chilli)
Also written: green chilli, kanch lonka, kaanch morich
- Urduہری مرچ
- Hindiहरी मिर्च
- Banglaকাঁচা মরিচ
Hari mirch is the fresh green chilli. It gives a bright, sharp heat that is different from red chilli powder, which tastes deeper and slower. Many dishes use both, and the green one is often added late so it keeps some of its fresh edge.
How you cut it sets the heat. Left whole, it perfumes a pot with little burn: Bhuna Khichuri simmers whole green chillies with the rice and dal. Slit lengthwise, it gives more heat but is easy to fish out, which is how Chingri Malai Curry uses it, and Macher Jhol drops it into the thin curry before it comes to a boil. Chopped fine, as in Begun Bhorta and Pakoray, it goes into every bite. Blended, as in the green chilli paste for Chotpoti or the herb paste for Borhani, it spreads evenly through the dish.
Most of the heat sits in the seeds and the pale inner ribs. For a milder dish, scrape them out. Chillies vary a lot from batch to batch, so add half, taste, then add more.
Wash your hands well after chopping and before touching your eyes. If a curry turns out too hot, a little more yogurt, coconut milk or a spoon of sugar softens the burn; adding water only thins it.
Recipes that use it
49 of our 247 recipes call for hari mirch (green chilli). Here are a few to start with.
- Vegetable Fritters
- Begun Bhorta (Mashed Roasted Eggplant)
- Macher Jhol (Everyday Fish Curry)
- Chingri Malai Curry (Prawns in Coconut Milk)
- Bhuna Khichuri
- Borhani (Spiced Yogurt Drink)