Hari Mirch ki Sukhi Sabji/ Spicy Green Peppers
1lb or 1/2kg Jalapeno peppers, Serrano peppers or Banana peppers what ever is available you cannot use Thai chilies or Habanero peppers check the links and you'll know why.
Cooking oil 1tbsp
Fennel seeds 1tsp
Fenugreek seeds 1tsp
Mustard seeds 1tsp
Kalonji or Nigella (onion seeds) 1tsp
Turmeric Powder 1/4 tsp
Mango Powder 1tsp
Salt to taste
Wash and towel dry green peppers.
Remove stems and chop then evenly (for it cooks evenly). Chili peppers begin to rot from the stem removing stems before storing helps lengthen their shelf life.
In a flat bottom pan heat oil on medium flame.
One by one add all the seeds and lower the heat to minimum. The seeds ought to cook very slowly or else Fenugreek will taste poison and rest everything will taste burnt wood.
Once the Fenugreek seeds turn rust and fennel shrinks and looks tan add Turmeric Powder and stir for 30 seconds and throw in chopped peppers.
To hasten cooking and absorption of salt evenly add salt now
Let the peppers cook on medium-low heat because the fried seeds too have to cook and soften.
Stir regularly peppers should cook yet retain their shape in order to stay crunchy. Over cooked peppers loose color and shape.
Just before turning off the heat add mango powder and stir for even distribution.
This is a perfect as an accompaniment to other side dishes like dal and sabaji. It is preferred with flat bread made of wheat, chapati.and parantha. DG prefers it with rice.
This preparation is preferred in all hot climate territories of India. Each seed in the recipe has healing attributes, the most basic is they regulate body heat. The mango powder in the recipe balances the heat and makes the dish appetizing.
You can store this preparation in an air tight container and refrigerate it. If you use oil and mango powder liberally you can store it without refrigeration as both are preservatives.
Try it out and let DG know how did it taste. Just like her after few hits and misses you'll get the hang of it.