Mirchi / Spice Roasted Green Chillies

I was invited to my friends place for lunch. Her mother-in-law was visiting and she had called us over to taste some authentic UP (Uttar Pradesh) style food.
There were green puris (the inspiration behind these rotis), dahiwale aloo(potatoes in a yoghurt gravy), turai (ridge gourd with spices in a peanut paste) and some awesome mirchis/roasted green chillies...



Though I can't eat food thats very spicy, these chillies were finger licking good, the spice of the chillies had mellowed down quite a bit with the besan and other spices. TH enjoys spicy food, so made this the very next week...Goes great with rice and dal or rotis or just as it is !

Spice Roasted green chillies
Recipe Source : Mrs Shukla

What you need -

3-4 tbsp mustard oil
1 tsp mustard seeds (use a combination of the yellow and black, if you have both)
1/4 tsp hing / asafoetida powder
1.5 tsp saunf / fennel seeds
1/2 tsp turmeric powder
1 tsp dhania / coriander powder
1 tsp amchur / dry mango powder
4 tbsp besan / gram flour
20 fresh green chillies

What you do with it -

Roast the besan on a low flame for 3-4 mins and set aside
Take the stalks off the chillies, wash, wipe and slit them in two along the length and keep aside
In a pan, add the mustard oil and when it is really hot, add the mustard seeds
Once they splutter, add the saunf and hing
Add turmeric powder and dhania powder and stir
Add the slit chillies, salt and amchur and fry on a low flame. Add more mustard oil if the chillies start drying out
Add the besan. Don't add too much or it will completely mask the taste of the chillies
Fry this on a low flame for 3-4 mins
Allow it to cool. Can be kept outside for about 4 days or store in the fridge for about a month