Indian Cuisine - Fodni Mirchi

I'm back with another quick Indian cooking installment.  This Fodni Mirchi can be simply translated as tempered green chillies.  Green chillies vary in level of spice and aroma.  For this preparation try to get those which are less spicy.  I actually slit these chillies vertically and removed the seeds and stem with a spoon - As this is where most of the spice originates from.  If you can take a lot of heat, then feel free to leave them in (but still slit them nevertheless, so the masala can go inside when cooking).


Mustard Seeds (2 tsp)
Oil (4 Tsp)
Salt (pinch)
Black Salt (kala namak) (pinch)
Green Chillies (6 - Or however many you wish to make)
Turmeric (2 tsp)
Hing (1 tsp)
Lemon Juice (half a lemon)

Instructions
1.  Add oil into pan or wok, once oil is hot, add mustard seeds.
2.  Once mustards seeds start to crackle, add turmeric and hing.
3.  Continuously stir in order to avoid burning these spices, then add salt and black salt.
4.  Shortly after, add all the green chillies and cook until the skin of chillies becomes soft.
5.  Sprinkle the lemon juice in the pan, and toss one final time.
6  Serve.

This fodni mirchi originates from Maharashtra, and acts as a delightful accompaniment to curry, rice, chapatti, bhakri.

Bhojan ka anand!