Bajji Milagai Masala is my go-to recipe when I want to add some excitement to everyday meals. The mild Bangalore chillies create a rich base that’s not too hot, while garlic and green chillies bring just the right amount of heat. I learned this recipe from my neighbor, and it’s become a family favorite that never fails to impress guests.
About the Recipe
This recipe transforms mild Bangalore chillies into a rich, aromatic paste that’s both versatile and delicious. It’s perfect for beginners since it doesn’t require any special cooking skills. The blend of fresh ingredients creates layers of flavor, making it an ideal accompaniment for Indian breads or as a spread for sandwiches.
Why You’ll Love This Recipe
You’ll love how quick and simple this recipe is – perfect for busy weeknights. The ingredients are easy to find at most grocery stores, and the cooking process is straightforward. The masala keeps well in the fridge, so you can make a batch and use it throughout the week. Best of all, you can adjust the spice level to suit your taste.
Cooking Tips
– Soak the chillies until they’re really soft – this helps create a smooth paste
– Don’t skip the tempering with mustard seeds and urad dal – it adds crucial texture
– Grind the paste while it’s still warm for the best consistency
– If it’s too thick, add water little by little while grinding
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 30 minutes. Store in an airtight container in the fridge for up to a week. Serve warm or at room temperature with hot rotis, chapatis, or as a spread. Let it come to room temperature before serving if refrigerated.
Similar Recipes
- Tomato Chutney
- Green Chilli Thokku
- Red Chilli Paste
Nutrient Benefits
This masala is rich in vitamins C and A from the chillies and tomatoes. Garlic adds immune-boosting compounds, while cumin aids digestion. The spices contain antioxidants, and the overall recipe is low in calories but high in flavor.
Bajji Milagai Masala
Ingredients
- 300 gms Bajji Milagai (Bangalore Chilli / Italian Pepper)
- 3 to 4 Onions (chopped)
- 3 to 4 Tomatoes (chopped)
- 1 tbsp Mustard Seeds
- 2 tbsp Cumin Seeds
- 3 tsp Urad Dal
- Coriander Leaves (handful)
- 5 to 6 Green Chillies
- 5 to 6 cloves Garlic
- 2 tbsp Oil
Instructions
- Bring a pan of water to boil over medium flame.
- Add the bajji milagais and switch off flame.
- When the chillies are tender and soft, drain well and cut them into small pieces. Discard the seeds.
- Heat 1 tsp oil in a pan over medium flame.
- Add the cumin seeds, onions, green chillies, garlic, tomatoes and coriander leaves.
- Stir well and saute for a minute.
- Remove and grind to a fine, smooth paste.
- Heat the remaining oil in a pan over medium flame.
- Add the mustard seeds and urad dal. Fry for 30 seconds.
- Add the ground paste and the chopped chillies.
- Sprinkle a little water and stir well.
- Cook for a minute or two.
- Remove and serve as a side dish for chapati or roti.
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Frequently Asked Questions
Can I use different types of chillies?
Yes. While Bangalore chillies give the best results, you can use any mild to medium-hot peppers. Just adjust the quantity of green chillies to control the heat level.
How can I make it less spicy?
Remove the seeds from both types of chillies and reduce the number of green chillies. You can also add an extra tomato to balance the heat.
How long does this masala last?
When stored properly in an airtight container in the refrigerator, it stays fresh for up to a week. A thin layer of oil on top helps preserve it better.
