Score!!
Have never seen these fresh here before (ok I haven't sought them out) - just had them in Nepali Dalle pickle form (which was way over the top spicy). Saw them today fresh at a Nepali store - not too far from home, though in a direction I rarely venture - and picked up a few.
Delightful - sweet and juicy like a red bell pepper but the heat of a hot jalapeño! (this one is mild, I was cautious in not trying too near the seeds)
#Chilli
https://en.m.wikipedia.org/wiki/Dalle_Khursani
https://darjeelingconnection.com/blogs/blog/why-you-will-fall-in-love-with-the-dalle-khursani
Dalle Khursani - Wikipedia

#Fermenting the #dalle #chile (see 👆🏽)
Slit them, a few slivers of ginger, a tiny clove of garlic cut in two, and salt that's 2.2% by weight of the chiles + water. I'll let it go 10 days - that should work, before a taste test.

After 10 days not warm ambient temp #lactoferment I put the dalle chillis 👆🏽 in the fridge. Had one today at lunch* and it's terrific! Not too spicy but a super side spark

*https://mastodon.online/@SRDas/113301720305651570

Das (@[email protected])

Attached: 1 image Homestyle #Indian lunch of spinach (toor) daal and rice with a side of quickly sauteed up diced potatoes with a bit of chopped onion and some prior/pre cooked pieces of karela (bitter melon/gourd) Some of the Bengali style sorshe (mustard) black cod from yesterday*. That little red chilli is the dalle‡ - brine fermented 10 days and ✨ *https://mastodon.online/@SRDas/113297556151153192 ‡https://mastodon.online/@SRDas/113218124683582689 #Food

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