Recipe Name – Green Chili Pickle / Hari Mirch ka Aachar / Mirchi ka Sukha Aachar / Pickle without oil
Prep Time: 1 Hour
Serves: 250 Grams
Green Chili: 200 Grams
Salt: 50 Grams
Mustard (Sarson / Rai) powder: 50 Grams
Turmeric powder(haldi): 1/4 teaspoon
Hing (Asafoetida): 1 pinch
Mustard seeds: 1/4 teaspoon
Methi seeds (Fenugreek seeds): 1/4 teaspoon
Kalonji (black seeds / kala jeera): 1/4 Teaspoon
Saunf (Fennel seeds): 1/4 Teaspoon
Red chili powder: 1 tablespoon
Lemon Juice: 1 Tablespoon
Trim the edge of each chili and discard the edge.
Using a clean cloth or towel tissue clean the chilies.
Cut into 2 halves lengthwise vertically.
In a glass bowl, add the chili pieces, salt, turmeric powder, hing, red chili powder, mustard powder, mustard seeds, kalonji, saunf, methi seeds and lemon juice. Toss well. Cover it with a sieve or cotton cloth and leave it in Sun to dry for 5-6 hours or in room temperature for 1 day. .
Salt will leave water, so the mix will become little watery. Toss well again.
Transfer to a air tight glass jar and store it in fridge.
Potato: 3 medium sized, peeled, washed and chopped into small pieces
Spinach (Palak): 2 Cups, Chopped
Curd: 1/2 Cup
Water: 1 Cup or as required
Oil: 1 Tablespoon
Salt: 1 teaspoon or to taste
Turmeric powder(Haldi): ½ Teaspoon
Red chili powder: ½ Teaspoon
Coriander Powder (dhania): 1 Teaspoon
Garam Masala Powder: 1/4 Teaspoon
Cumin seeds: ¼ Teaspoon
Asafoetida (hing): 1 pinch
Whisk curd and water very well and keep aside. There should be no lumps.
Heat oil in a pan and add cumin seeds and hing. When cumin seeds change color, add potato pieces, chopped spinach, salt, turmeric powder. Mix well. Cover the pan with a lid for 8-10 minutes, until potatoes are almost done (80%).
Remove the lid. Add red chili powder, coriander powder, garam masala powder and whisked curd.
Mix well and stir continuously in medium flame until the gravy starts to boil.
Let it boil for 2 minutes or till potatoes are completely done.