Athela Rai na marcha
20 to 25 green chillie
4 tab sp rai na kurya
1/3 asafetida
3 tab sp salt
2 tab sp oil
1 tea sp vinegar
3 tea sp lemon juice
Wash and dry the green chillies. Using a sharp knife, slit the chillie lengthways to creat a pocket (do not slit it completely apart).
MIx the split mustard seeds, salt, lemon juice, vingar, asafetida, oil. Now fill this mixture into the chillies (in the pockets created earlier) . Place the chillies in a clean tight fitting lid jar. These will be ready to eat in a few hours and if kept in the fridge, they can lasts for months.
jikoni 