Make a paste of tamarind, coriander powder, coconut powder, ajwain, very little salt and jaggery.

Make slits length wise all over the green peppers. Remove the seeds from them.

Boil them on a low flame with salt, till they become soft.

Drain off the water and keep them aside.

Mix together the gram flour or besan with water and salt and make a thick batter.

Heat oil in a pan.

Fill the slit chillies with the tamarind paste.

Dip it in the besan batter and put the chilly immediately in the pan and deep fry.

Repeat the procedure for the other chillies too.

Sprinkle some chat masala on Mulaku Bajji.

:- Serve hot Mirchi Bajju with chopped onions.