Ingredients
- 2 tbsp Oil
- 1 Pich Asafotida/ Hing
- 1 tsp Cumin Seeds/ Jeera
- 0.5 tsp Turmeric Powder/ Haldi
- 1 tbsp Coriander Powder/ Dhaniya
- 2 tbsp Gram Flour/ Besan
- 1 tsp Salt (Or as per taste)
- 2 tsp Dry Mango Powder/ Aamchur
- 7-8 nos Green Chili (Or Red Chili) (Moti)
Servings: people
Instructions
- Wash the chilies and wipe with a kitchen towel. Then cut horizontally in to 1 inch wide pieces. Keep aside.
- Meanwhile heat 1 tbsp oil in a pan. Add Hing and jeera. when jeera starts crackling, add haldi and dhaniya powder, Fry for few seconds. Add besan and fry until golden brown in color. Add salt and aamchur powder and mix well. Switch off the flame and take masala out in a bowl. Keep aside. The masala is ready.
- Now pour 1 tbsp oil in the same pan and heat on high flame. When oil is hot enough, add sliced green chilies and mix well. Cover the pan and reduce the flame to low. Check after 4-5 minutes when chilies looks bit soft, add masala and mix well. Cover the pan and leave for another 5 minutes.
- Check if chilies looks cooked, switch off the flame and serve hot with chapati, paratha, puri or rice.
Recipe Notes
- While making masala, keep stirring otherwise it may burn.
- Add masala over the chilies only when the chilies are cooked half already.
- You may use green or red chili as well.
- You can also stuff this masala in to slitted chilies and then fry until cooked for stuffed masala chilies.
- Remove seeds from chilis if it is too spicy.
- For more spicy and you find chilies are not too hot, add red chili powder to the masala.
“Be Vegetarian be Happy”
“Live and Let Live”
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