Ingredients:
250 gms. hot green chillies
1/2 tsp. lemon juice
3-4 strips tamarind
1 tbsp. jaggery grated
2-3 pinches asafetida
1/4 tsp. turmeric powder
1/4 tsp. each, cumin & mustard seeds crushed coarsely
salt to taste
2 tsp. oil
Method
- Chop green chillies finely either with knife or scissors.
- Discard seeds which have fallen out, or are in excess.
- Cut tamarind into very tiny pieces
- Heat oil in a heavy saucepan.
- Add crushed seeds, asafetida, turmeric, chillies.
- Stir for a moment, cover for 2 minutes, simmer on low.
- Add jaggery, lemon juice, salt, simmer further for a minute.
- Take off fire, cover and keep for 2 minutes.
- Serve as accompaniment with meals, esp. on sultry rainy days.
Note: The milder you want the dish, discard more of the seeds.
Grease hands with oil or ghee, before chopping chillies. This will keep the hands form burning.
Making time: 10 minutes
Makes: 1 cup
Shelflife: 1 week (refrigerated)
Monsoon Dishes Index
