The first time I'd seen these chillies were at a food stall at one of the innumerable exhibitions held in these big grounds in Bangalore.
These chillies would be hanging all around the stall too and they would make these really yummy chilli fritters (molaga bajjis).
Rainy cold weather always reminds me of these bajjis and a hot cup of tea, though I may not have really made these more than 5 times in the last 10 years, but just thinking about it makes me feel nice and warm, especially when its pouring outside !!
These chillies are really quite mild in taste, not spicy like you'd expect a chilli to be. These are also known as Hungarian peppers.
This is what Ma made. She got the recipe from a friend of hers.
You can feel the mild spice of the chillies, the sweetness of jaggery and the tangy flavour of the tamarind burst in your mouth, with every bite of this.
It is simply delicious and is great with parathas or even a simple dal and rice. Its almost become a staple at lunch these last few days.
Do give it a try if you like something spicy, sweet and tangy, all in one bite !
Sending this to Mahima's 15 Minute cooking...
What you need -
6 Green chillies / Hungarian peppers
2 tbsp grated jaggery
2 tsps fennel (saunf) seeds
1 tsp cumin (jeera) seeds
1/2 tsp fenugreek (methi) seeds
1/2 cup tamarind extract
1 tsp oil
1/2 tsp salt
1/2 cup water
What you do with it -
Quarter the chillies lengthwise and deseed. Wash and keep aside
Heat oil in a deep pan
Add the fennel, cumin and fenugreek seeds
Add the chillies and fry a bit
Add the tamarind extract, jaggery, salt and water and bring to a slow boil
Once it cools, store in a jar and refrigerate