Green Chili Fry
Ingredients:-
Green
chilies – 100 grams
Besan
(gram flour) – 1 teaspoon
o Lime
juice – 1/2 tablespoon
o Salt
– 3/4 teaspoon (adjust to taste)
o Mustard
seeds – 1 teaspoon
Nigella
(Kalonji) seeds – 1/2 teaspoon
o
Asafetida
powder – a pinch
o
Mustard
oil – 1 tablespoon
How to make green chili fry:-
·
Clean and wipe the green chilies absolutely
dry.
·
Make a vertical slit in each chili.
·
Crush the mustard seeds coarsely.
·
In a pan, heat a tablespoon of mustard oil to
smoking point.
·
To the hot oil, add asafetida powder, nigella
(kalonji) seeds and coarsely crushed mustard seeds.
·
Set the heat to low, and let the seeds
splutter for a few seconds.
·
Toss the green chilies in salt, and add them
to the hot spiced oil. Move the chilies around so that they are coated evenly
in the oil.
·
Cover and cook for 5-6 minutes, tossing the
chilies every other minute.
·
Uncover the pan, scatter besan over the
chilies. Stir and cook till the besan has soaked up the oil and browned.
·
Add lime juice, stir again and turn off the
heat. When the green chili fry cools to room temperature, transfer to a clean,
dry, non-reactive container.
·
Let green chili fry sit for at least a few
hours before serving.
·
Green chili fry stays good for 2-3 days at
room temperature.
