Fried Green Chile Pepper

By • April 14, 2017 0 Comments

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Fried Green Chile Pepper

Author Notes: Shallow fried green chile peppers that are smothered in salt post frying give a hot kick to a Gujarati meal. Salt tempers the heat.Annada Rathi


Serves 2

  • 4 green chile peppers preferably long green chiles as they have thin skin
  • 1/2 cup vegetable oil
  • 2 teaspoons salt
  1. Heat oil in a skillet. Run a cut with knife along the length of the pepper.
  2. Shallow fry the peppers till their skin becomes pale.
  3. Take the peppers out on a paper napkin to remove the excess oil.
  4. Pour salt on a flat plate and roll the peppers in salt and dust to remove the excess.
  5. Serve with any Indian meal or a thali.

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