• 250 g (9 oz) medium green chillies* (see note)
• 125 g (4½ oz/½ cup) curd* (or thick, natural yoghurt)
• 3 teaspoons salt, dissolved in 3 teaspoons warm water

Cut off the stalks from the chillies and then make two 5 mm (¼ inch) slits in the middle of each chilli. If they aren’t pierced, the chillies can explode when you deep-fry them. Place the slit chillies in a bowl and add the curd and salty water; mix well, making sure all the chillies are evenly coated in curd. Remove the chillies and place on a terracotta plate and leave in the sun, uncovered, for a week to dry out, bringing them inside at night.

Once the chillies have absorbed all the curd and dried out, store in an airtight container. When needed, deep-fry in batches in hot vegetable oil for 30-60 seconds, or until dark brown and crisp. Remove with a slotted spoon and drain on paper towel. Serve as an accompaniment to curries or eat as a spicy snack.