Chilies are rich in C and the B Vitamins especially vitamin B6. They also contain Carotene which the body converts to Vitamin A. As a general guide the smaller the chili the hotter it will be. Dried pods are up to ten times hotter than fresh pods.
A small green chilli from Assam, called Tezpur chili is the hottest chilli in the world.
Tips for cooking:
The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.
Green Chilies - 1/2 pound
Ginger paste - 3 tbsp
Chili Powder 1 tbsp ( Optional. If you use thai chillies avoid chilli powder)
Thick Tamarind pulp - 5 tbsp
Melted Jaggery - 5 tbsp
Mustard seeds - 1/2 tsp
A pinch Fenugreek
Curry leaves - few
Hing - 1/4 tsp
- Wash and slit the green chilies to small pieces (less than an inch) and fry in oil till well cooked.
- In the same oil fry mustard seeds, Fenugreek, ginger paste, curry leaves and hing.
- When brown add chili powder ( optional) and fry for few minutes.
- Now add jaggery and tamarind and 1/2 cup water. Boil it for few more minutes
- Now add salt and green chilies. Boil for 10 minutes.
- Serve with curd rice .