Shishito Peppers are japanese variants of green peppers. These are typically mild in spice, but sometimes you might still find a hot one in the lot!
These peppers are very thin walled variety making it popular as appetizers. You can stir fry or grill them with spices and enjoy as a snack!When I first found these at the local supermarket in USA, a friend suggested trying these for Mirchi Bajji or Mirchi Ka Salan I loved them because these are not spicy but they still manage to give the mild flavours of a Mirchi.
So if you love the spicy mirchi recipes but despise the heat of the green chilli, then shishito pepper is your best bet 🙂
Today’s recipe is a sabji with two of my favorite veggies – Eggplant and Shishito Peppers!
Below is the instant pot version of the recipe. But the same can be easily prepared on a stove top.
Read along for a detailed recipe!
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 3 people
Eggplant – 2 big
Shishito Peppers – 10 to 12
Onions – 1
Tomatoes – 1
Ginger – 1 inch
Garlic – 2 cloves
Red Chilli powder – 1 Tsp
Turmeric powder – 1/2 tsp
Garam Masala – 1 Tsp
Amchur Powder – 1/2 Tsp
Roasted Peanut Powder – 2 Tsp
Salt – as per taste
Oil – 2 tbsp
Fennel seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Turn on the Instant Pot in Sauté mode.
Heat oil. Add cumin seeds and fennel seeds. Fry till done.
Add chopped Garlic and Ginger. Fry for a few seconds.
Next, add chopped onions. Fry until translucent.
Now, add chopped tomatoes. Fry till the tomatoes are cooked and mushy.
Add all the spice powders – Red chilli powder, turmeric powder, Garam Masala, amchur powder, and salt. Mix well.
Add the eggplant and mix well.
Add 1/2 to 3/4 cup of water. Mix well.
Cover and cook on sauté mode till the eggplants are done well.
Once the veggies are cooked. Add the roasted peanut powder and mix well.
Garnish with coriander leaves before serving.
Serve hot with rotis or parathas!