Sunday, March 8, 2009

Sandgi Mirchi

Sandgi Mirchi is stuffed dried chili. Deep fry it and serve as fritters in meal. We use this fried Mirchi in Koshimbir (raita), Curd rice or in Muddi Pallya for the taste. We usually make 1-2 kg of these chilies and store it for complete year. Chili should be bigger than what we use normally. They are less hot. You can get these chilies between December to March. In Maharashtra many people use buttermilk to do "Sandgi Mirchi."

Big Green Chilies - 2 Kg.
Coriander Seeds - 250 Gms.
Mustard seeds - 1/4 th Cup
Asafetida - 4 Table spoon
Salt - 50 Gms.


Grind Coriander Seeds, Mustard seeds, Asafetida, Salt to a thin powder. Wash and dry green chilies neatly. Now make a vertical slit to all chilies. Stuff the thin powder in the chilies tightly. Sun dry for 4-5 days . Store it in airtight Box. You can deep fry or shallow fry this chili and eat or can add into tadka and use it in Koshimbir and use it in Mudda bhaji.

1 comment:

Kitchen Flavours said...

Wow spicy and yum. Nice pics.

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