Scrumptious Fodni Mirchi
Indians love their chillies, whether with some pakodas during chai or eaten with dinner for a bite. This traditional Maharashtrian fodni chilli recipe is perfect for any lover of spice. Tempering the chillies strengthens the flavour and the mustard complements that direct heat with a deep and earthy flavour.
Yields: 8-10 chillies | Prep time: 5 minutes | Cooking Time: 10 minutes approx.
- Frying pan
- Mortar & pestle (for mustard)
- Green chillies - 8 to 10
- Mustard seeds - ½ tsp
- Ground mustard seeds - ½ tsp
- Turmeric powder - ½ tsp
- Asafoetida - ¼ tsp
- Oil - 2 to 3 tbsp
- Salt - 1 tsp of to taste
- Lime Juice - half a lime
- First make a slit in your green chillies through the middle. But do not cut through the other side. Ensure the chilli is still intact.
- Heat oil on medium flame in a frying pan. When it heats up add in the whole mustard seeds.
- As they start to crackle and pop add the asafoetida, turmeric powder, ground mustard seeds and salt.
- Stir the masalas for a brief minute and then add in your chillies. Stir them to coat them completely in the oil mixture.
- Cover them and let them cook until they become soft. This could take anywhere from 4 to 10 minutes depending on the size of the chillies. Make sure you check on them every minute or so.
- When they are soft and supple finish off the fried chillies with a squeeze of fresh lime juice.