Mirchi Bada

Boil the Potatoes until tender. Peel and mash them thoroughly, ensuring no lumps remain. Set aside.

Wash the Large green chilies. Carefully make a slit lengthwise on one side of each chili, taking care not to cut through completely. Gently remove the seeds and membranes to reduce heat. Set aside.

For the potato filling, heat 15 grams of Oil in a small pan over medium heat. Add Mustard seeds and Cumin seeds. Once they splutter, add Asafoetida.