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Ingredients
- 1/2 cup vegetable oil
- 4 green chile peppers, preferably long green chiles with thin skin
- 2 teaspoons salt
Method
- Heat oil in a skillet. Use a knife to cut a slit along the length of the pepper.
- Shallow-fry the peppers till their skin becomes pale.
- Remove the peppers to a paper napkin to wick the excess oil.
- Pour salt on a flat plate and roll the peppers in salt. Dust to remove the excess.
- Serve with any Indian meal or a thali.