What would you think if I offer you a bowl of chillies? That’s exactly the expression K had when I gave him lunch the other day. He took the first bite with a lot of apprehension and a look that said, “Ab tumhare hawaale watan saathiyon”. However, the next moment his look said it all, even chiliies can be deceiving
This is amma’s special dish , a treat for us when we would get tired of eating peas, beans, greens and other healthy food all the week and could no longer take it. A tangy pickle tantalizing the tongue… Tastes better the next day!
My entry to Jihva for Ingredients, brainchild of Indira and hosted by Nandita of Saffrontrail
100grams of green chillies( Indian variety)
2 tablespoons of thick tamarind paste
1 tablespoon of grated jaggery
1 teaspoon of fenugreek powder
2 teaspoons of mustard powder
2 teaspoons of sesame powder
A pinch of turmeric
a pinch of asafoetida
Oil, Salt to taste.
1. Wash and pat dry the chillies . Rub your hands nicely with oil or wear gloves.
2. Make a slit on one side of the chili by running the knife from the tip to the end and with the help of a toothpick or the knife and remove atleast half of the seeds. Making the slit is important , else the chillies will pop when you fry them.
3. Heat oil in a wide skillet and add the the chillies and fry them until they change color. Add the tamarind extract and all the powders , salt and simmer for atleast 10 minutes.
4. Serve hot with rice and ghee.
Note: Lasts for a week in the refrigerator