TEL-PANYACHI MIRCHI

This is yummy, spicy accompaniment is sure to jazz up any meal with its spicy flavour and tantalizing aroma. Light green chillies which are sauted in oil and perked up with everyday ingredients like chopped garlic, asafoetida, mustard and cumin seeds. Tel-Panyachi Mirchi  is a delicious Vidarbha recipe served with Garma Garam Bhakri or Dal-Chawal specially in rainy season.  

INGREDIENTS:

4-5 Big Chillies

8-10 Garlic Cloves, chopped roughly

¼ teaspoon Asafoetida

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

¼ teaspoon Turmeric Powder

1 tablespoon Oil

3-4 tablespoon Water

Salt as needed

2 tablespoon chopped Coriander

METHOD:

STEP 1 – Wash the big chillies, wipe with kitchen towel.

STEP 2 – Now give a cross cut as shown in the picture below. Keep them aside.

STEP 3 – Heat oil in a pan and when it is hot, add asafoetida in it.

STEP 4 – Immediately add cumin and mustard seeds and let them splutter.

STEP 5 – Add roughly chopped garlic and let it cook well until raw smell vanishes.

STEP 6 – Then add chillies and sauté well for 3-4 minutes until it shows white spots on the skin. White spots is a sign that chillies are cooked properly.

STEP 7 – Add 3-4 tablespoon water and mix it.

STEP 8 – Add chopped coriander and give a nice mix.

STEP 9 – Now cover it with a lid and cook for 3-4 minutes.

STEP 10 – Remove the lid and add turmeric powder and salt and give a nice stir.

Cook for 2 minutes and chillies are ready to serve.

Serve this oil-water chillies with bhakri/ dal-chawal or as a side dish to your regular meal. 

But it tastes yum when serve with garma garam jowar chi bhakri and that to in this rainy season.