Mirchicha Chatka is a quick Maharashtrian side dish, which is made by mixing fire roasted hot green chillies with yogurt. Typically hot dark green chillies (Lavangi Mirchi) are used but you can use other, less pungent variety, depending on how brave your taste buds are. The cool yogurt helps to balance the heat. Mirchicha Chatka can be served with Bhakri, Roti or even as an accompaniment to Sabudana (Sago) Khichdi. Green Chillies, Cumin seeds (Jeera), Curd (Dahi / Yogurt), Sugar, Salt, Coriander (Dhania) Leaves 8 Green Chillies 1 teaspoon Cumin seeds (Jeera) , roasted 3 tablespoon Curd (Dahi / Yogurt) , whisked 1/2 teaspoon Sugar Salt , to taste 2 sprig Coriander (Dhania) Leaves , chopped (optional) 10 15 To begin making the Mirchicha Chatka (Fire Roasted Chillies With Yogurt Recipe), first roast the Green chillies directly on Flame. You can use a fork or Skewer to hold the chillies. If you don’t have access to a flame burner, you can roast the chillies on a hot iron griddle or grill them in the oven.Roast till a few black spots appear on each chilly and properly cooked and pungent odor arises.Cool and pound together with the roasted cumin seeds in a mortar and pestle. If using a grinder, do not grind the chillies to a fine paste. Grind them coarsely.In a small bowl add the coarsely ground chillies and curd. Add sugar, coriander leaves and salt to taste and mix.Serve immediately or cool for 30 minutes and then serve.Serve Mirchicha Chatka (Fire Roasted Chillies With Yogurt Recipe) with Bhakri, Roti or even as an accompaniment to Sabudana (Sago) Khichdi.