By: redchilliesPosted on

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Given a chance, I am sure I would be changing the look of my blog every single month! That is how much I enjoy playing with colors, trying out new looks, experimenting new features etc. But then sanity prevails and then I resort to change only when required.

 So now here I am with a new theme for the blog that caters to features that I had in mind. Even though there are differences, the theme is not very different from the one I had earlier. I am almost done with the changes, but there might be few more in the coming days. I hope you all like the change and would appreciate your frank feedback. If you find some broken links, problems as you go along, please do let me know and I will try to fix it.

Coming back to this recipe, this was something that DH concocted before our trip to India.  That week I had to empty out the fridge and finish off what ever produce was remaining. Out came a small bagful of green chillies and I lamented to DH saying I did not know how to finish them all. DH who loves green chillies (and anything spicy hot food) could not stand the idea of tossing them out and came up with this ‘hot’ idea.

 

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This dish is extremely hot to say the least, so use caution if you plan on preparing this.  I had just one of this and ended up drinking 2 glasses of water to get over it. You can use the milder Anaheim /poblano peppers for experimenting. But if you are still bold enough to try the hotter version (hats off to you), then do not forget to get a packet of antacid! 

Ingredients 

  • 15-20 small green chillies (you can use milder versions like the Anaheim /poblano peppers)
  • Salt to taste
  • 1 Tbsp Oil
  • 2-3 crushed garlic
  • Juice of a lemon

 

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Method:

  • Wash the green chillies, dry them well and make a slit to it in the middle (the slit does not have to be all way through).
  • Take a bowl, add the oil, salt, lemon juice, crushed garlic and mix well.
  • Toss the green chillies in it and marinate for about 30 minutes.
  • Heat a pan on medium, add little more oil and sauté the marinated green chillies until it cooks a bit, but still has the crunch. (For about 3-4 minutes)
  • We had this with yogurt rice, daal and chawal.
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Categories: Dry Vegetable Dishes, Easy Vegetarian Recipes, Indian Vegetarian Side Dishes

14 Replies to “Spicy Hot Sautéed Green Chillies”

  1. While I was googling this eve I came here and saw the changes, was abt to comment and my lil one woke up 🙂 And yes I too luv to give my site a new look often but time & thngs dont cooperate or should I say my laziness wins always 😉

    The new look is easy to navigate Supriya, esp the search on the top becos I used to come down everytime b4 🙂 And the related articles on the side bar looks like a nice idea.Classic template and the look is gud too except for one thing: I miss the red bars on the white bg which was more attractive n appealing.Hope u dont mind on my true feedback!

    And abt the chillies sounds totally new to me…looks spicy and tempting.

  2. Its nice that you can do whatever you want with your blog. Its fun I think and would love to change it often too. Never heard of just dry roasting chillies alone but looks like it would be perfect for a spice lover.

  3. I change my blog layout very frquently too and am yet to get the result I want. I love the crisp and clean layout here…

  6. Wow, the blog looks prettier.Love the hot chillies.Poblano would be perfect and yes,its best with curd rice.else 2 glasses would not be enough. But I must say its a must try RC.

  14. Hmmmmm.. I fancy these very much, just by the way it looks, but not sure if I would be able to handle the heat 🙂

    Neat new look, and looking good Supriya. we have been planning on re doing our blog for the past year and not a thing has changed as yet. I hate it!

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