• 15-16 slightly thick hari mirch (green chillies)
• 2 tsp salt
• 1 tsp turmeric powder
• 3 tsp grinded rai (ground small mustard seeds)
• 4 tsp saunf (fennel) powder
• 4 tbsp mustard oil

Wash hari mirch and wipe. Slit mirch and leave to dry in shade for 1 hour.

Mix all the spices and salt together. Mix 1 tsp oil to the masalas.

Stuff the masala in the hari mirch.

Heat the remaining oil to smoking point, in a pan that is till vapors start coming out of it. Let the mustard oil cool down completely before pouring over bharwa hari mirch or stuffed green chillies.

Fill the hari mirch along with oil in an airtight jar or bottle. In summers, it takes 3-4 days and in winters, it takes around 5-6 days for the hari mirch ka bharwan achar to be fit for consumption.

by Pak101.com (few years ago!) / 2423 views