Instructions: Slit the chillies lengthways and carefully remove and discard all the seeds.

Mix the chickpea flour asafoetida cumin powder lemon juice turmeric and chilli powder with salt and add a little water to make a thick paste.

Smear this paste on the inside of each chilli.

Heat the oil in a pan until it is hot and add the cumin seeds.

When they pop add the chillies one by one and stir fry.

Lower the heat and cook until they are soft.

Serve hot with rotis.

This recipe is for a dish that serves as an accompaniment starter or main course and is delicious eaten hot with rotis and lentils.

Serves 4

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