One more Gujarat’s Speciality.. This type of chilies you will found in 80% Gujarati home during Winter season. Very easy to make and importantly very tasty and one can also store in freeze, as we are roasting the Flour in recipe, it will give fresh taste for couple of days.
I made this with a non spicy variety of chilies. But if it is not available at your end then definately you can use whtever variety is handy. If it is too spicy then after deseeded soak in water for 10-15 mins. add some salt in that water. Spiciness will be reduced.
- 8-10 pc of Green chilli
- 1 cup Besan
- 3 tsp Red chilli powder
- 3 tsp Coriander Cumin Powder
- ½ tsp Amuchur ( Dry Mango) Powder
- 2 tsp Sugar
In a kadai dry roast besan on slow gas till aroma comes and it becomes light pink colour. Flour should nt be burnt or should nt be kachha even. Off the gas add all spices and 2 tsp oil . Mix well and keep aside.
Wash and dry the Green chilies and de-seeded that as shown in pic.
Now fill the masala in it. Rest masala keep aside. In kadai take 8-10 tsp oil when hot add ½ tsp hing then stuffed chilies. It should be on slow gas. Keep a lid on kadai and put around 1 cup water on it.keep stirring occassionally. Allow to cook till chilies get roast . Now add tht rest masala mix well and slowly add tht warm water which we kept on lid. Allow it cook till oil leaves the sides. Consistency will be dry nt like gravy veg. One can use this for 3-4 days by keeping in freeze.