Use fresh and plump chillies for best results. If you want smaller pieces, instead of slitting, you can cut the mirch into roundels.
Bhavnagari chillies, slit vertically (1 cup)
Oil (1 tsp)
Asafoetida (hing) (pinch)
Haldi/Turmeric Powder (1 tsp)
Black salt (kala namak) (1 tsp)
MTR Dhaniya/Coriander Powder (1.2 tsp)
Heat oil in a non-stick pan, add hing, Bhavnagari chillies, Haldi Turmeric Powder, black salt and salt, and mix well.
Cook on a low flame for 1–2 mins while stirring in between.
Add Dhaniya/Coriander Powder, mix well and cook on a low flame for another minute.