Dahi Wali Mirchi (Spicy Green Chilies in Yogurt)

Rinse the bullet green chillies and pat them dry. Slice them into thick rounds. For less spice, slit the chillies lengthwise and remove the seeds. Reserve the seeds for a spicier dish.

Heat the mustard oil in a pan over medium-high heat.

Add the black mustard seeds and let them splutter. Then add the asafoetida and let it sizzle.

Add the chopped green chillies to the pan. Toss to coat them evenly with the hot oil and tempering spices. Sauté for 2-3 minutes, stirring occasionally.

Add the Kashmiri red chilli powder, turmeric powder, cumin powder, and coriander powder. Stir well to coat the chillies with the spices. Add a splash of water to prevent the spices from burning and cook for 2-3 minutes.

Lower the heat to low and mix in the yogurt. Stir continuously to combine the curd with the chillies and spices.

Cook for 4-5 minutes until curd reduces and clings to the chillies and the oil separates from the mixture and leaves the sides of the pan, stirring frequently.

Add salt to taste and mix well.

Turn off the heat and stir the lemon juice for a tangy finish. Refrigerate once cooled completely.

Serve the spicy and tangy Dahi wali Mirchi as a side dish or condiment to balance with milder main courses.