Ingredients:

• 12 – green chilies
• 1 cup – gram flour (besan)
• For Masala:
• 1/4 tsp – Turmeric powder
• 1/2 tsp – coriander Cumin seed powder
• Juice of – 1/2 Lemon
• Small piece of Jaggery
• Salt to taste
• To Temper:
• 1/4 cup – oil
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Fenugreek seeds
• 1 pinch – Asafoetida

Method:

1. Cut the chillies into small pieces.
2. For tempering heat the oil in a kadai add the mustard seed and fenugreek seed.
3. When the seeds splutter add asafoetida.
4. Add the chilli pieces and 1.25 cup water.
5. Add salt and turmeric powder.
6. When the water starts to boil, add jaggery.
7. As soon as jaggery melts add the besan.
8. Mix well for 5-7 mins over low heat.
9. Add coriander-cumin seed powder and lemon juice.

Recipe courtesy of Anitha Raheja