#cook pad India##green chilli long stuffed pickle#

Name: #cook pad India##green chilli long stuffed pickle#
Total time: 7200 s
Yield: 8 people.
Cuisine: Indian
Ingredients: 300 gms Green chilli(long variety of capsicum); 350 gms .mustard oil; 2 teaspoon .Haldi; 150 -200 gms .yellow mustard or black your choice; 25 gms .jeera; 25 gms .dhania(Gota); 25 gms sanuf; Few drops .hing; 1/4 cup .Salt; 2 teaspoon .onion seeds; 1/2 tsp .Methi seed; 3 teaspoon .red chilli powder (kasmiri mirchi)

Usha Ravishankar @Usharavi1964

coimbatore ,Tamilnadu 641042 India

This is done during winter end around February end seasonal vegetable time.stuffed in the style of Rajasthan style ,with mustard oil.very tasty to eat with hot rice or pulka roti ,with papad...

Usha Ravishankar @Usharavi1964

coimbatore ,Tamilnadu 641042 India

This is done during winter end around February end seasonal vegetable time.stuffed in the style of Rajasthan style ,with mustard oil.very tasty to eat with hot rice or pulka roti ,with papad...

Saved

Ingredients

2 hours..

8 people.

300 gmsGreen chilli(long variety of capsicum)
350 gms.mustard oil
2 teaspoon.Haldi
150 -200 gms.yellow mustard or black your choice
25 gms.jeera
25 gms.dhania(Gota)
25 gmssanuf
Few drops.hing
1/4 cup.Salt
2 teaspoon.onion seeds
1/2 tsp.Methi seed
3 teaspoon.red chilli powder (kasmiri mirchi)

Saved

Steps

2 hours..

1

First take your long capsicum split remove the top and split into two without affecting the bottom portion keep it aside in a tray.
2

Next step heat your mustard oil by adding little bit of salt in it.because the oil retain their original Smell.no kaduva smell will arise.keep the oil to cool for sometime...
3

Take a strong kadai from mustard seeds,to all masala dry roast it separately.after cool down everything grind in a mixie.make a fine powder everything separately grind it.only light dry roast required.from rai,jeera,sanuf,onion seed,methi,coriander seed,everything make a good smooth powder.
4

Then take split capsicum and mix all masala powder,haldi,salt add little bit of mustard oil,hing,everything combined with the wooden spatula then look if needed add some more mustard oil the consistency should be in a sticky stage so that in your long capsicum you can stuff easily.Take one by one long capsicum fill all the masala's completely add place it in a ceramic pot or glass completely wet container placing one by one without affecting the shape give a adequate place so that you can pour..
5

The entire mustard oil fully dipped keep it sun rays for one week or alternative days you can enjoy the pickle after 15days time..