Mirchi ka Bhurta


2 green chillies (preferable less chilly)

4 tablespoons curd

Salt to taste

1 teaspoon oil

1/4 teaspoon mustard seeds

Pinch of hing


Roast the green chillies on flame with the help of a fork.

Coarsly grind it in Mortar-Pestle.

In a bowl, add the ground chillies, curd and salt.

Heat oil or tadka, crackle mustard seeds and add hing.

Pour it on the chilly mixture.

It makes a spicy dip.


Nimbu ka Achar

20 lemons (chopped)
1/2 cup salt
3/4 cup sugar
Lal mirch (red chilli powder) quantity can be adjusted according to taste.

Mix salt, sugar and red chilli powder.
Add this to lemon.
Mix well and fill it in a jar.
Shake the bottle well on every alternate day for a week.
When the lemon pieces are soft , the pickle is ready to be served.

Nimbu ka Achar Finished.jpg

Ready to serve after 15 days 🙂