Ingredients vegetarian 4 servings

• 20 Long Green Chillies
• 1/2 cup Roasted Cumin powder (jeera)
• 1/2 cup Dhaniya powder
• 4-5 tbsp Salt
• 2 cups Yogurt (Curd) or Thick ButterMilk
• 1 tsp Asafoetida (hing)

Directions

1. Make a slit on the Green Chillies & remove seeds as much as possible. If you want to eat it very spicy then do not remove the seeds.
2. In a bowl, mix Cumin powder, Dhaniya powder & Salt.
3. Fill the mixed powders into the slits. Press the chillies once & if there is still any gaps, again fill the powder. Keep all the stuffed chillies aside.
4. Add Asafoetida to the Curd with little Salt. Mix well.
5. Soak the stuffed Chillies one by one slowly into the Curd mixture. Keep aside for at least 10-12 hrs.
6. Spread them on a plastic sheet & dry them completely in the Sun for 3-4 days. Curd Chillies are ready to use. Fry them in Hot Oil & serve with Curd Rice. You can also have it with BisiBeleBath.
   
7. Note: If any spice powders remains after stuffing the Chillies, they can be stored in refrigerator for 2-3 months.

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