Mom took care of stuffing my brain with the details as I went about passing on the stuff in fresh green chillies.
I have a chronic issue with handling green chillies. It burns my hands for atleast a couple of days after I am done with it. I applied loads of oil this time and then handled the ingredients. I am sorry for not capturing step by step pictures. I managed to dry the chillies in about 4-5 days with about 4-5 hours daily.
10 firm green chillies (preferably longer)
3 tbsp coriander seeds powder (dried and lightly roasted seeds)
1.5 tbsp black mustard seeds powder (dried and lightly roasted seeds)
2 tspn rock salt (or regular, I used a mixture)
a pinch of asafoetida
2 cups thick sour curds
1) Wash the chillies and slit them in the middle. Retain the stem.
2) If you wish to eat less spicier option, remove the seeds. I kept them for few and removed for others to balance out (silly decision, as now I dont know which fall under which category)
3) In a large pot, add the remaining mixture and beat it well.
4) Soak the chillies in the mixture , stirring occasionally using a spoon or fork and ensuring the chillies are well coated and soaked
5) I kept them for two and half days in total.Towards the end, the buttermilk was absorbed and had left a thick paste of the remaining masalas. Stuff this in the chillies until they are packed
6) On a plastic sheet , lay out the chillies separated from each other under direct sun.
7) Take them in during the night.
8) It took me about 4-5 days to get the desired texture. It really depends on the amount of sun you get.
Store in a air tight container, stays well for months. I preserve them in refrigerator.
The way to enjoy it is to deep fry them and serve along side your meal. My favorite styles besides the one mentioned earlier is to deep fry them, crumble and mix with curd. Beat the curd really well. Add more tempering of mustard seeds, cumin seeds, asafoetida, curry leaves to the curd along with salt. Pour this on rice and stir well.