Vagharela Marcha / Instant Green Chilies Pickle

I love spicy food and this dish is my favorite. My mom used to make all kinds of green chilies to go with diner, she stuffed them , fry them  or just stir fry it in some spices and we just eat it with roti or khichdi. After coming to US I saw lot of varieties of chilies and I tried this dish with all kinds of chilies but best way I found this dish is this long green chilies. It says its spicy but its mildly spice not too hot like jalapenos or Thai chilies but not spice less like capsicum. You can use capsicum too if you don't want any kind of spiciness. This is perfect side dish with any curries or gravy dish or even plain khichdi. I never had problems with leftover chilies, because it will be gone in 2 to 3 days. So my guess is it will last in fridge in at least 5 days.

Ingredients :

3 long chilies

1/2 tsp. mustard seeds
1/2 tsp. fennel seeds (saunf)
salt to taste
2 tsp. oil ( I used olive oil)
pinch of aamchur or chat masala
pinch of turmeric powder

Method:

Cut the chilies as you like, rounds or slit in two parts and then cut it.
Heat a pan, add oil in it.
When its hot add saunf and mustard seeds.
Then add chilies and mix it.
Add salt and chat masala , turmeric powder and cover the lid and cook for 3-4 minutes.
BE VERY CAREFUL when you open the lid, don't stand near gas stove, all the air will come to your nose and you will suffocate with spicy air.
Mix it very well and remove from the gas.
Serve at room temperature with your main dish and rest store it in fridge.
Inspired from here.
                                  

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