Author Notes
Shallow-fried green chile peppers, smothered in salt post-frying, give a hot kick to a Gujarati meal. But salt tempers the heat. —Annada Rathi
Ingredients
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1/2 cup
vegetable oil
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4
green chile peppers, preferably long green chiles with thin skin
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2 teaspoons
salt
Directions
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Heat oil in a skillet. Use a knife to cut a slit along the length of the pepper.
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Shallow-fry the peppers till their skin becomes pale.
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Remove the peppers to a paper napkin to wick the excess oil.
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Pour salt on a flat plate and roll the peppers in salt. Dust to remove the excess.
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Serve with any Indian meal or a thali.
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