Ingredients:

• 112 – Green chillies
• 1 tbsp – ajwain
• 1/2 cup – Coconut grated
• 2 cup – besan
• 1/2 tsp – Cumin seeds
• 50 g- Tamarind
• Salt to taste
• Oil

Method:

1. Soak tamarind with sufficient water and make the tamarind pulp.
2. Slit green chillies lengthwise. Remove the seeds if needed.
3. Boil them for 10-12 minutes.
4. Grind ajwain and grated coconut. To this mixture add tamarind and salt.
5. Fill each of the green chilli with the mixture
6. In a bowl, add besan, cumin and salt.
7. Heat oil in a frying pan. Add 2 tsp hot oil to the above mixture.
8. Add required amount of water to the mixture. This batter should be thick.
9. Then add green chillies to the batter.
10. Drop green chillies one by one into hot oil. Deep fry on medium heat till the pieces turn golden brown in colour.
11. Serve with hot tomato sauce.

Recipe courtesy of Bhagya