Small pieces of green chillies cooked with mustard and served as pickle and salad accompaniment to many Maharashtrian recipes.
Heat about 4 tbsp of oil and when it gets hot, add a pinch of hing, ¼ tsp turmeric powder and mix well. When they get nicely dissolved in the oil, add chopped green chillies and sauté well. Add salt and cook. Do not overcook them. They need to get a nice shine on the skin and tender. Add 1 ½ tbsp crushed yellow mustard powder, mix, reduce the flame, cover the pan and just cook for 1-2 minutes. Finally you can sprinkle a pinch of black salt or half lime juice and serve.
