Rajasthani Green chilli kutta

Name: Rajasthani Green chilli kutta
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 200 gms Green chillies; 2 tbsp oil; 1/4 tsp asafoetida; 1 tsp Nigella seeds; 1 tsp fennel; 1/4 tsp cumin seeds; to taste Salt; 1/4 tsp red chilli powder; 1/4 tsp Turmeric powder; 1/2 tsp Dried mango powder; 1 tsp coriander powder; 1 tbsp lemon juice

Gupta Mithlesh @CookwithGM

Italy

#flavour4
Spicy

Gupta Mithlesh @CookwithGM

Italy

#flavour4
Spicy

Saved

Ingredients

1 0 mins

5-6 servings

200 gmsGreen chillies
2 tbspoil
1/4 tsp asafoetida
1 tspNigella seeds
1 tspfennel
1/4 tsp cumin seeds
to tasteSalt
1/4 tsp red chilli powder
1/4 tspTurmeric powder
1/2 tsp Dried mango powder
1 tspcoriander powder
1 tbsplemon juice

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Steps

1 0 mins

1

Soak fenugreek seeds in hot water for 15 minutes. Keep aside.
2

Wash green chilies thoroughly and remove stalk. Chop the chilies and Grind coarsely with a grinder.
3

Heat oil in a pan over medium heat.Add asafetida,Nigella seeds mustard seeds, cumin seeds, and fennel seeds.When the seeds start to splutter, add green chilies. Saute for about 5 minutes.
4

Now add soaked fenugreek seeds and mix well also add turmeric powder, salt, coriander powder, chili powder, dried mango powder and mix well. Cook 1 minute and add lemon juice and mix well. Turn off the flame.
5

Remove from heat. Kutta can be served as a side dish to accompany your meals and you can kept in the refrigerator for 5-6 days.