100 gms bhavnagari green chilies1 tbsp dry mango/umchur powder1 tbsp salt¼ tsp asafetida/hing½ tsp mustard seeds½ tsp turmeric/haldi powder2-3 tbsp oil Slit the green chilies lengthwise.Mix the dry mango/umchur powder and salt together and fill the mix in the slit green chilies.Heat oil in a frying pan. Add rye/mustard seeds.After the rye/mustard seeds have spluttered add hing and haldi powder and fry for 15-20 seconds.Add the stuffed green chilies and toss in the frying pan for 3- 4 minutes till the chilies have softened and tuned a bit pale in color.Serve as an accompaniment with any Indian dish. North Indian