What is an Indian meal without the jhatka of green chillies? Whether it’s thecha or the cursory addition in dal tadka, there’s no denying the dark green herb in our food amps up the flavour. Naysayers may want to take a seat.
Now we love chillies, that much is obvious. So it doesn’t come as too much of a surprise that chutneys and pickles aside, we have dishes where chillies are the main star. Bharwa mirchi and dahi wali mirch are delicious and filling enough to be eaten as a main course with parathas, phulkas, steamed rice and if you’re feeling adventurous then even with crisp dosas.
Here’s what you need to do
3 tablespoons of oil
1 tablespoon Saunf/fennel seeds
7-8 large garlic pods
5-7 light green long chillies slit down the middle
1 tablespoon of coriander powder
½ tablespoon of red chilli powder
½ teaspoon of haldi
½ tablespoon of amchur powder
1 cup of thick beaten curd
Pour the oil onto a hot pan.
Keep the flame on low and add the Saunf/fennel seeds and the garlic.
Fry just enough for the garlic to brown nicely
Then add the chillies and fry till they start blistering a bit.
With the flame still on low, add all the spices mentioned.
Coat the chillies with the spices and add a little bit of water if it’s too dry.
Let the spices cook a bit and then add the beaten curd. Mix it up nicely and cover the pan.
You can either let it cook for another 3 minutes or switch off the gas.
Done!
Once you add the slit chillies to the oil, stand back, because the seeds will splutter
Adding the curd is necessary to blunt the kick of the green chillies
Enjoy with dosas, phulkas, any kind of paratha or even steamed rice.
