Deep fried Bhavnagri chillies served with spicy yogurt gravy
Cooking Time: 10-15 minutes
Servings: 4
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Ingredients
| • | Bhavnagri green chillies ,slit | 25-30 |
| • | Yogurt,whisked | 250 millilitres |
| • | Oil | 1 tablespoon + to deep fry |
| • | Lemon juice | 3 |
| • | Salt | to taste |
| • | Onion seeds (kalonji) | 1/2 teaspoon |
| • | Cumin seeds | 1 teaspoon |
| • | Mustard seeds | 1 teaspoon |
| • | Fenugreek seeds (methi dana) | 1/4 teaspoon |
| • | Garlic,sliced | 6-8 cloves |
| • | Green chillies,finely chopped | 2 |
| • | Fresh coriander leaves | a few for garnishing |
Heat sufficient oil in a kadai and deep fry the bhavnagari chillies till lightly coloured. Drain and place the chillies in a serving bowl. Add lemon juice, salt and mix well. Keep aside for 1 hour.
Heat 1 tbsp oil in a non stick pan. Add kalonji, cumin seeds, mustard seeds and fenugreek seeds. When they splutter, add garlic and green chillies and sauté till garlic becomes golden.
Turn off the heat and add yogurt and mix well. Pour this mixture over the chillies.
Garnish with fresh coriander and serve.
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