Mirchi Bhajji

1.     Big green chillies (or banana peppers) – 7
2.     Tamarind – the size of a lemon
3.     Ground nut – 3 tablespoon
4.     Green chilli – 4
5.     Garam masala powder – 1/4 tablespoon
6.     Cumin powder – 1/4 tablespoon
7.     Salt – 2 pinch
8.     Chilli powder – 2 pinch
9.     Oil – 0.5 litre (500 ml)

For preparing Batter

1.     Gram flour – 250 grams
2.     Rice flour – 2 tablespoon
3.     Salt – 1/4 pinch
4.     Turmeric powder – 1/4 pinch
5.     Cumin – 1/2 tablespoon

•  Take tamarind the size of a lemon – soak it in little water for one hour. After 1 hour, squeeze the soaked tamarind to get sour juice. Keep it aside in a   medium sized bowl.
•  Take 7 banana peppers (the long light green chillies that we usually make bhaajis with). Don’t remove the pedicel – put a small cut in the middle (vertical   cut) so as to remove all the seeds from pepper. This is done to reduce the spice level.
•  Green chilli – take 4 of it, then cut into smaller pieces, keep them ready in a bowl.