Step-by-Step Instructions

1. 1.Prepare the Green Chilies

   Take 250 grams of green chilies. Slit each chili lengthwise, making sure not to cut all the way through, and remove the seeds to reduce spiciness if desired. Set aside.

2. 2.Heat Oil and Add Mustard Seeds

   Heat 2 tablespoons of oil in a pan. Once hot, add 1/2 tablespoon of mustard seeds and let them splutter.

3. 3.Sauté Green Chilies

   Add the prepared green chilies to the pan. Cook on medium flame for 1 minute, stirring occasionally, until they start to soften slightly.

4. 4.Add Gram Flour

   Sprinkle 1 tablespoon of gram flour (besan) over the chilies. Mix well and continue to cook for another 1 minute, ensuring the gram flour is evenly coated and lightly toasted.

5. 5.Add Curd and Spices

   Add 2 tablespoons of curd, 1 tablespoon of coriander powder, 1/2 tablespoon of chili powder, 1/2 tablespoon of turmeric powder, and 1/2 tablespoon of salt to the pan. Mix all the ingredients thoroughly until the chilies are well coated with the spice and curd mixture.

6. 6.Simmer the Curry

   Cover the pan with a lid and cook for 2 minutes on a low flame, allowing the flavors to meld and the chilies to cook through in the gravy.

7. 7.Final Stir and Serve

   Remove the lid and stir the curry. Cook for an additional 1 minute, stirring continuously, until the gravy thickens to your desired consistency and the oil starts to separate. The spicy green chili curry is now ready to be served.