INGREDIENTS
A
100 g jeera
100 g mustard seed
20 g methi (2 tsp)
2 tbsp salt
1 cup vinegar
½ cup oil
150 g jaggery
½ kg large green chilies
METHOD
Roast A on a very slow fire, stirring constantly till it smells. It should not blacken. Grind without water. Slit chilies and remove seeds. Add salt to masala and fill into chilies. (Oil hands to prevent them from burning) Heat the oil and fry the chilies for a few minutes till your throat tickles. Remove. In the same pan put the vinegar and the jaggery and stir until it thickens slightly. Add chillies and cook for 3-5 minutes.
*From Mrs. Qureshi of St. Mary’s Teachers Training College.
A
100 g jeera
100 g mustard seed
20 g methi (2 tsp)
2 tbsp salt
1 cup vinegar
½ cup oil
150 g jaggery
½ kg large green chilies
METHOD
Roast A on a very slow fire, stirring constantly till it smells. It should not blacken. Grind without water. Slit chilies and remove seeds. Add salt to masala and fill into chilies. (Oil hands to prevent them from burning) Heat the oil and fry the chilies for a few minutes till your throat tickles. Remove. In the same pan put the vinegar and the jaggery and stir until it thickens slightly. Add chillies and cook for 3-5 minutes.
*From Mrs. Qureshi of St. Mary’s Teachers Training College.
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