15 - 20 (200 g) 7 oz Green chilies, slightly thick ones, washed, wiped dry
8 tsp (16 g) Mustard (sarson) powder
1 tsp (2 g) Turmeric (haldi) powder
3 tsp (12 g) Salt
8 tsp (16 g) Mango powder (amchur)
5 tsp (25 ml) Vegetable oil
8 tsp (16 g) Mustard (sarson) powder
1 tsp (2 g) Turmeric (haldi) powder
3 tsp (12 g) Salt
8 tsp (16 g) Mango powder (amchur)
5 tsp (25 ml) Vegetable oil
method
1. Slit the green chillies and dry in shade for 1 - 2 hours.
2. Mix all the dry spices together.
3. Add 1 tsp oil to the spices to bind them together.
4. Fill the prepared mixture in the green chillies.
5. Heat 4 tsp oil in a wok (kadhai) or a pan; add stuffed green chillies and saute for 2 - 3 minutes on low heat till the chillies become slightly soft. Do not let them get discoloured.
6. Store in sterilized bottles.
2. Mix all the dry spices together.
3. Add 1 tsp oil to the spices to bind them together.
4. Fill the prepared mixture in the green chillies.
5. Heat 4 tsp oil in a wok (kadhai) or a pan; add stuffed green chillies and saute for 2 - 3 minutes on low heat till the chillies become slightly soft. Do not let them get discoloured.
6. Store in sterilized bottles.
serving amount
serves: 4
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