Fried Long Hot Peppers with Ajwain Seeds
When you're looking for a nice side dish/condiment to Indian lentil dish or curry are you reaching for a kachumbar (onion and tomato salad), a raita or a spicy pickle? Because that's my usual go-to as well! But sometimes when I'm looking for something special to accompany a spicy dal, I grab the long hot peppers from the grocery store. And with just a little oil, salt and ajwain seasoning, I make these fried long hot peppers!
The Prep
Wash and completely dry the peppers before frying. You definitely want to get water in the hot oil.
I like to just fry long hot peppers whole. But you can also slice them and fry it.
For sliced fried long hot peppers, just cut off the top, slice it in half lengthwise, remove the seeds and veins if you wish. Then cut in the pepper in half or thirds. You should try to keep the pieces a bit longer for a better fry or you will risk burning the peppers.
Be Careful When Frying!
You want to get the peppers nice and blistered in the oil. You're not looking to deep fry them, but unfortunately you do need the oil to get that char!
Here are some of my tips to make this easier:
- Double check there is no water on the peppers!
- Keep a lid on hand to cover the peppers and also to help contain the oil splatter as you flip the peppers
- Keep a diligent eye of the peppers as you fry, the peppers will be done in a matter of minutes.
- Once the peppers are blistered on all sides, remove them from the oil onto a paper towel lined plate.
The Seasoning
Should I be embarrassed to even call it that? lol I mean, it's literally just salt and ajwain. The ajwain provides an earthy almost bitter note that compliments the smokiness of the blistered fried peppers perfectly.
You want to add the seasoning immediately after the peppers are removed from the heat.
The long hot pepper is a mixed bag when it comes to the heat. Sometimes they're super mild and even I can handle the heat of them. Other times, They can be pretty hot!!! But from my experience, it all adds to the fun of them too!
These fried peppers with ajwain seeds are the perfect side to Easy Spiced Masoor Lentils
Fried Long Hot Peppers with Ajwain Seeds
Ingredients
- 2 tablespoons cooking oil
- 4-6 long hot peppers
- 1 teaspoon coarse sea salt
- ½ teaspoon ajwain seeds
Instructions
- Add oil to frying pan, heat to medium high heat. (Use a frying pan that you can cover with a lid, in case the oil splatters during frying.)
- Add the long hot peppers to the oil carefully. Fry 30 seconds, rotate each pepper to get an even fry. Once all sides are blistered, remove to a paper towel lined dish.
- Immediately sprinkle coarse sea salt. Rub the ajwain seeds between your fingers to help release their oil and then sprinkle over the peppers.
- Serve once cooled. Be careful of the seeds of the long hot peppers as you eat, some can be super hot, some are more mild!
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