Course : Side Dish

Cuisine: Indian

Prep Time: 10 minutes

Cook Time : 10 minutes

Total Time: 20 minutes

Ingredients:

• 50 gms green chillies (approximately 18 medium size chillies)

• 6 garlic pods

• 1/4 cup hung curds

• 1/4 tsp asefodita

• 1/2 tsp jeera / cumin seeds

• 1/2 tsp turmeric powder

• 1/4 tsp chilli powder

• 1/2 tsp coriander powder

• 2 tbsp groundnut oil preferably

• salt as per taste

Method:

1. Take green chillies which are not very spicy that is it should not be very thin and small but a little fat.

2. Wash all the chillies and dry them completely. Remove the top and cut the tail. Chop the chillies into small round shape. Keep aside for future use.

3. Clean the garlic and wash the pods then chop them in round shape.

4. Take the curds and hang it in a white muslin cloth for 1-2 hours so that all the extra water comes out.

5. In a kadai heat the oil then add the asefodita and jeera when it splutters add the chopped garlic and cook on low flame till slightly brown in colour. To it add the chopped chillies and cook for a minute. Add all the spices with salt and cook for a second. To it add the hung curds and simmer it just for a minute stirring continuously so that it does not curdle.

6. Remove in a serving bowl and enjoy as a side dish with your meals.

Note: Dahi Wali Mirchi can be stored in the fridge and consumed for about 2 weeks.