Ingredients:

• 1 kg – long green straight chillies
• 2 bottles – sour buttermilk
• 60 g – aniseeds
• 60 g – Fenugreek seeds
• Juice of 4 limes
• 115 g – banarasi rai
• A pea-size piece – Asafoetida
• 1 tbsp – Turmeric powder
• 25 g – Garam Masala
• 2 tbsp – Mustard oil
• salt to taste

Method:

1. Broil and pound the following ingredients: aniseeds, fenugreek seeds, banarasi rai and asafoetida.
2. Soak green chillies in buttermilk for four days. By this time they will be soft and yellow.
3. Take them out of the buttermilk and lay on a flat-bottomed tray to air for 5 hours.
4. With the tip of a sharp knife, slit each chilli from one side.
5. Mix all the masalas with the oil and lime juice. Stuff each chilli with it.
6. Arrange in a glass jar and keep aside.
7. Ready for the table after a month.