Recipe- Mirch Ka Salaan

Ghreen Chilli Moti  5 nos

(or according to taste)
For Gravy
Oil 1 tbsp

Hing /Asafoetida 1 pinch

Salt 1 tsp (or according to taste)

• Wash Green chili properly, wipe with clean kitchen towel.
• Slit them, remove the seeds and keep aside.
• Now we will prepare stuffing.
• Take a small bowl, mash well boiled potato and grated paneer.
• Add salt, jeera powder, black salt and chaat masala mix well.
• Reserve around 2 tbsp of stuffing for gravey.)
• Not take 1-2 tbsp oil in a flat pan and fry stuffed chili from all sides.
• Cover the pan and leave on low flame for around 5-6 minutes.
• Check when chilis are soft switch off the flame and keep aside.
• ake 1 tbsp oil in a pan and heat on high flame.
• When oil is hot enough add jeera and let it cracker.
• Add asafoetida, ginger paste, turmeric powder, coriander powder and fry.
• Add tomato puree and fry till it leave sides of the pan.
• Switch off the flame and cover the pan.
• Now take curd in a small bowl and beat well for few seconds so that their is no lumps.
• Add this curd to the gravy and mix well.
• switch on the gas on medium flame, fry and keep string otherwise it will curdle.
• When a boil comes turn the gas to low flame and add reserved stuffing mix well.
• Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.
• Check in 3-4 minutes if gravy starts leaving oil.
• Switch off the gas.
• For serving take gravy in a bowl and slip the chills inside.
• Serve hot with puri, naan, chapati or rice.