Indian Sautéed Banana Peppers (Mirchi Sabji)

October 11, 2021
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.
sauteed banana peppers on a plate

Indian Sautéed Banana Peppers (Mirchi Sabji)

Recipe Type: Appetizers
utensils YIELDS 8 servings
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  • 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
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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! 😊

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Photo: Jessi Ferguson

Jessica Ferguson
Jessi is an American expat living in India with her husband, child, and animal companions. She has been vegan for close to a decade and cares for sick and injured freely roaming animals with her husband. If she's not chasing after dogs or a toddler, Jessi can usually be found snuggling local cows, doing yoga, or meditating. For glow-ups of cute free roaming animals, check out @Karunya4animals on twitter!


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