Thursday, 13 March 2014



Lal mirch- 1 kg
Aamchoor- 150 gm
Methi ( fenugreek)- 10 gm
Sauf (fennel seeds)- 10 gm
Black mustard seeds- 100 gm
Hing ( Asafoetida) - 5 gm
Lemon juice- 1 cup
Coriander powder- 50 gm
Kalonji seeds ( Nigella seeds)- 5 gm
Black salt- 50 gm
White salt- 100 gm
Turmeric powder- 10 gm
Red chilly powder- 50 gm
Mustard oil- 500 gm
Jaggery (gurh)- 25 gm

First wash the chilly well and let them get dry. Keep it in sunlight for 4 to 5 hours. Cut out the top of the chilly discarding the green stick thus opening at the top.
                           . Roast the sauf, methi, kalonji, black mustard seeds and coriander seeds on low flame. Grind all these ingredients to make a fine powder. Mix sauf, amchoor powder, black salt, red chilly powder, turmeric powder, jaggery and white salt in the above fine powder. Now add 5-6 tbsp mustard oil and mix it nicely  Now stuffing is ready.Stuff the filling into the red chilly..
                           . Now place the filled chilly in a bottle. First heat the oil, then cool it and now pour the cool oil in the bottle with stuffed red chilly. Close the led and keep the bottle under the sunlight for 6 to 7 days. Serve it with aloo paratha.