Sometimes while ordering online groceries we end up over ordering. Has happened to me couple of times, especially for green chilies. Best way to save these for a longer time it remove their tip and save them in an airtight box. You can also use them for making pickle and enjoy for a longer time.
Ingredients
100 gm Green chilies
4 Tbsp coriander powder
4 Tbsp Fennel powder ( Saunf)
1 tsp Mustard Powder
1/2 tsp Methi powder
1/2 tsp Kashmiri Lal Mirch Powder (optional)
2 tsp Dry Mango Powder ( amchur)
salt to taste
1/2 Cup Mustard Oil
Wash the green chilies. Wipe them with a paper towel/ kitchen towel, now make a slit, lengthwise and leave them on a dry towel till the time you prepare the masala.
In a bowl take all the ingredients(except Oil). Mix well. Now add 3-4 tbsp of mustard oil. Mix well. Now fill this masala in the green chilies. Once done put them in a bowl and put 5-6 tbsp of mustard oil from top, toss a bit. Cover it with a muslin cloth and leave it in the sun for 3-4 hours. If you don't get sunlight in your patio, no worries, you can keep it covered in a warm place and use it after 2-3 days. I like to have it the first day itself though :)
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