Bhavnagari chillies are the less spicy variety of chillies and are used to make fritters or as a pickle. As they are seasonal, an instant pickle is made and is enjoyed with Roti or Thepla.
- 250gms Bhavnagari chillies
- Juice of 3 lemons
- 1/2 tsp Haldi/ turmeric
- 5 tbsps Mustard kuriya/Halved mustard seeds
Wash and slit the Bhavnagari chillies, keeping the ends intact. Sprinkle salt and drizzle lemon juice on them. Add a pinch of haldi and mix well. After about 5 hours add the mustard kuriya to it. Leave it outside for a day, then refrigerate it. Serve it with roti or thepla.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.