5-6 Long green chilies/mirchi
1 cup besan flour (chickpea flour)
1/4 teaspoon turmeric powder
1 teaspoon coriander powder (dhaniya powder)
1/2 teaspoon red chilli powder
1/2 teaspoon amchur powder
1/4 teaspoon mustard seeds
1/4 teaspoon jeera (cumin seeds)
4-5 seeds of ajawan seeds
3-4 tbs Oil
1/4 teaspoon Asafeotida (Hing)
1 cup water
Salt to taste
How I Prepare
1. Wash the chilies and pat dry them. Cut in middle and if mirchi's are too long cut them into half. Remove the seeds if you don't want the curry to be spicy.
2. Take a pan, add little oil and roast the besan flour on medium flame until the raw smell is gone.
4. Add mustard seeds, turmeric powder, dhaniya powder, red chilli powder, Salt and mix into a paste by adding water. The paste should not be too watery.
7. Lower the flame and add the stuffed mirchi and left over paste and toss it slow. Add little water and cover with the lid.
8. On medium flame cook the curry for 15-20 minutes or until the mirchi is completely cooked. Stir it occasionally.
1. If chilies are not spicy, then you can add small green chilies into the besan paste.
2. Don't make the besan paste too thick, once cooked it will be too hard. Paste should be off cake batter consistency.
3. Optionally u can add few drops of lemon juice if amchur powder is not available. If you like it to be little tangy.