Total Calories: 197
1. In a mortar and pestle (or a spice of coffee grinder), coarsely grind together the fenugreek and fennel seeds. Remove to a bowl and mix in the turmeric.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat. Reduce the heat to low, add the ground spices and salt, and stir a few seconds. Add the green chili peppers and cook until they are crisp-tender, 3 to 5 minutes. Mix in the citric acid (or vinegar) and cook another 2 to 3 minutes. Let cool, then transfer to a sterile glass jar and store in the refrigerator about 1 year. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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