These days I am looking for different chili recipes which I can incorporate in my daily lunch & dinner as I am trying to reduce use of chili in my cooking because my little one often wants to eat what I eat. So one of my neighbouring aunt from Rajasthan gave me this recipe. My twist to this is i have used regular mirchi instead of less spicy one & i have addedjaggery to it.Though Rajasthan is known for its hot & spicy food i tried to make it this way & it tasted yum...
Heat a wok. Heat mustard oil in it . Add heeng mustard seeds & methi Dana. Cook for 1 min on slow flame. Add haldi then mix Mirch into it. Saute well. Add amchoor saute again & cover it with a lid.Cook for 2-3 min.
Remove lid. Add roasted gram flour & grated jaggery. Sprinkle 2-3 tbsp of water. Mix well. Cook for 2 min stirring continuously.
It's done. Serve hot with puri aur paratha
Notes
If you want to deserve chili take the crown off and rub chili inbetween your palm with crown side downwards. Seeds will fall down.
Other way is cut chili wash it with water & pass it through a big hole drive. Seeds will be separated.
You can also use less spicy chili.with this you should reduce amount of jaggery used.