Fried hari mirch are a tasty, quick condiment/side dish. We usually eat them with dishes that are plain like kitchery, or dals with rice. Normally in our cooking we use the very skinny hari mirch as they are hotter than the other types, but for this you should use the fatter types of chilies. The ones we used are about as fat as a thumb and 3-4 inches long.
9 hari mirch(green chilies)
1 TBSP namak(salt, this is totally optional)
3-4 TBSP zeera(cumin seeds)
Step 1-Mix the zeera and the namak in a bowl. If you do not want to use the namak you don't have to, but we prefer it.
Step 2-Wash your mirch and patting to dry.
Step 3-Make a slit down one side of the chili to make a little pocket. You can take out the seeds if you like, we don't.
Step 4-Stuff a large spoon of the namak/zeera mix into each chili
Step 5-Add tel to the frying pan, and let heat a little.
Step 6-Carefully add each mirch to the oil, I use a chimta(tongs) to avoid splatters.
Step 7-Fry the mirches, rotating until they turn a medium brown all over.
Now your mirches are ready to add a bit of spice to a plain meal.