Wash and dry the green chillies and make a slit lengthwise and remove the seeds.
Mix 3 tbsp of besan, salt and ajwain in tamarind paste to make it into a tight paste.
Take each chilli and put the above mixture into them.
Make a batter of besan and salt to taste.
Heat oil in a medium size pan and dip each chilli in the batter and fry them in oil.
Fry the chillies until golden brown.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.