Mirchi Bajji

Wash the green chilies thoroughly. Make a slit lengthwise on one side of each green chili, being careful not to cut through completely, and gently remove most of the seeds to reduce heat.

In a small bowl, combine the tamarind pulp, roasted cumin powder, and 2 grams of the salt. Mix well to form a thick paste.

Carefully stuff a small amount of the tamarind pulp mixture into each slit green chili.