Learn when and how to temper green chilies in ghee for maximum flavor and aroma.
1 Answer
Yes, green chilies can be tempered directly in ghee. This is a common practice in Indian cooking to infuse the ghee with the chili's flavor and aroma.
Detailed Explanation:
Tempering, also known as 'tadka' or 'chhonk,' is a cooking technique where spices and other ingredients are briefly fried in hot oil or ghee to release their flavors. Green chilies are frequently added to the tempering process to impart heat and a distinct flavor profile to the dish. When adding green chilies to hot ghee, the heat helps to release their capsaicin, the compound responsible for their spiciness, and infuses the ghee with that flavor. The ghee also helps to mellow out some of the harshness of the chili, creating a more balanced flavor. To temper green chilies in ghee, simply heat the ghee in a pan over medium heat. Once the ghee is hot, add the green chilies (slit or chopped, depending on your preference) and cook for a short time, until they sizzle and release their aroma. Be careful not to burn the chilies, as this will result in a bitter taste. The infused ghee can then be added to the dish you are preparing.
Pro Tip:
When tempering green chilies, make a small slit in each chili before adding them to the hot ghee. This prevents them from bursting and splattering hot ghee, which can be dangerous.