Ingredients:-
- Green chilies – 100 grams
- Besan (gram flour) – 1 teaspoon
- Lime juice – 1/2 tablespoon
- Salt – 3/4 teaspoon (adjust to taste)
- Mustard seeds – 1 teaspoon
- Nigella (Kalonji) seeds – 1/2 teaspoon
- Asafetida powder – a pinch
- 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.
