15-20 Green chilli (thick varients)or barwa mirch
2 tbspn oil
½ cup besan (gram flour)
1 pinch asafetida
½ chilli powder
1tspn coriander powder
1 tspn amchoor powder (dry mango powder)
Salt to taste
Wash and wipe the green chilli and slit all chillis lengthwise.
Heat one tbspn oil add asafetida and sauté now add the besan in it over low flame, add chilli powder, coriander powder, amchoor powder, salt and stirring continuously till it change the color of ingradients.
Off the flame and let it cool of mixture.
When cool the mixture then fill the green chilies with mixture.
Heat the oil in the same pan, add stuffed chillies and stir around till they look a little glossy.
Serve it in lunch or dinner or with paratha.