Kolhapuri Mirchicha Kharda / Thecha

Time 10 min
Ingredients
Green chilies 5-6
Fresh coriander 2 tsp
Garlic cloves 3-4
Oil 1 tsp
Salt to taste

Method
Heat oil in kadai. Roast the green chilies and garlic for 3-4 min on medium flame. Allow it to cool. Crush with salt & coriander in khalbatta or blend it in the blender. Serve with dahi or as it is. Taste good with bhakari.

Green Chilli Pickle / Hirvya Mirchiche Lonche

Time 30 min
Ingredients
Fresh green chilies approximately 20 (slit at the center)
Lemon juice 3-4 lemons
2 lemons cut into 8 pieces each
Salt 4 tsp (as per taste)
Asafoetida solid / Hingdi size of one chana daal
Mustard seeds with cover 1/2 tsp
Mustard split seeds/daal (without cover) 4 tsp
Fenugreek seeds 1 tsp roasted
Oil 2-3 tbsp

Method
1. Slit chilies at the center. Keep it aside.

2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take chilies in mixing bowl add turmeric (i have added fresh turmeric), salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Mix well. Now transfer this to the sterilized jar. 
8. On top of pickle keep cut lemons, then pour lemon juice and oil (the one with mustard seeds). Cover the lid
9. Keep pickle for 2-3 days outside at cool and dry place. Mix well and then keep in refrigerator.

Hingdi picture

 Roasted mustard split seeds /Daal

 Coarse powder of fenugreek, asafoetida / hingdi and mustard daal

Dry Stuffed Mirchi

Time 20 min
Ingredients
Big and long green chilies 20
Curd 2 cups
Mustard seeds coarse powder 1 tbsp
Fenugreek seeds coarse powder 1/2 tsp
Turmeric powder 1/2 tsp
Salt 1 tbsp or as per taste
Cumin coriander powder 1/2 tsp

Method
Mix all ingredients well. Keep it aside. Slit green chilies at the center. Stuff this mixture in the chilies. Dry the chilies in hot sun for 4- 5 days. Store in air tight container. These chilies after deep oil fry, tastes good with curd rice or plain rice or daal khichadi.

Dry Chili Garlic Chutney



Time 15 min

Ingredients

Dry chilies 8-10

Garlic cloves 1 tbsp

Oil 1 tsp

Salt to taste

Method

Heat the oil in pan. Add dry chilies and peeled garlic coves. Fry about 5-6 min. Allow it to cool. Ten blend it in the mixer. 

Mirchi Bhajis

Mirchi Bhaji

Time 20 min
Ingredients
Gram flour (Besan) 1 cup
Green chilies 6-7
Red chili powder 1/2 tsp
Garam masala 1/4 tsp
Turmeric Powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp
Pinch of baking soda
Salt to taste
Oil fry frying

Method
To make batter mix all ingredients except green chilies in a bowl. Keep it for 2 -3 min. Dip the green chili in the batter and deep fry in kadai. Fry till golden brown.

Tip
I have used in this picture two different types of chilies. One is kolhapuri mirchi which is long and the other one which is short and very very spicy. I prefer non spicy so that it can be eaten. It taste lovely as it is or with tomato sauce.

Groundnut / Shengdanyacha Thecha

Groundnut / Shengdanyacha thecha

Time 10 min
Ingredients
Green chilies 4-5
Groundnuts / Shengdane 1tbsp
Cumin seeds 1 tsp
Oil 1tsp
Salt to taste

Method
Heat the kadai add oil into it. Roast the green chilies, groundnuts and cumin seeds for 5-6 min on medium flame. Allow it to cool. Crush with salt in khalbatta or blend it in the blender. Serve with dahi or as it is. Taste good with bhakari.