These chillies are not for the weak hearted. They provide the much needed punch to a meal of Dal rice or Curd rice. They also go well with a Jowar or a Bajra Roti. I would like to thank my friend Bharati Ughade who shared her recipe with me.
25 spicy chillies slit but stem kept intact
2 tbsps Besan/ pea flour
1 tsp coriander powder
1/2 tsp Cumin powder
1 tbsp Amchur/ dry mango powder
3 tbsps oil
Heat the oil in a pan. Tip in the slit chillies and salt. Roast till they change colour. Remove and keep aside. Drop in the Besan into the same oil and roast it till it gives its aroma and turns a nice deep golden brown. Add the coriander, cumin and dry mango powders. Mix thoroughly and saute for a minute or two. Switch off and allow to cool thoroughly before storing.
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