Green chilli (chopped in rounds): 2 big size
Cooking oil: 1 tsp.
Mustard seeds: 1/2 tsp.
Ginger (grated): 1/2 inch
Asafoetida: a pinch
Salt to taste
Mango powder: a pinch
- Heat oil and crackle the mustard seeds. Add asafoetida and ginger. Sauté the ginger for a minute.
- Add the green chillis and add salt and mango powder. Mix well and let cook for 3-4 minutes on medium flame, until the edges of chillis start turning white. Turn off the flame and serve as a side dish or even store it in air tight container in refrigerator for upto a week.