Cooking time: 20 mins.
Ingredients:
- 200 g Green Chillies (8-10)
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 1.5 tsp Fennel Seeds
- 1 tsp Turmeric Powder
- Pinch of Asafoetida
- 1 tsp Dry Mango Powder
- Salt to taste
- Oil 2 tbsp( Mustard oil Preferably)
- Powder mustard seeds, fenugreek seeds and fennel seeds.
- Wash the chillies and dry them.
- Cut the chillies into 2 halves,
- Slit the chilli lengthwise.
- Sprinkle salt inside the chillies,
- Heat the oil in a pan and add all the powdered spices and let it fry for 2-3 minutes,
- Switch of the heat,
- If need be add salt to your taste and mix well,
- With a spoon stuff the chillies with the spices,
- If there is any more spices and oil left, add it to the pickle.
- Store it in an air tight container,
- Delicious to eat with hot chapaties or with yoghurt rice.
Bon Appétit.
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