functionsubmere,China aquarium wavemaker

The Bedgi or Byadagi chilli is mainly grown in Karnataka and is named after the town Byadagi," says Smita.It will look like a dark reddish coated chicken which needs to be deep fried. Add the salt, finely chopped ginger, garlic and onion, fresh coriander and curry leaves. At ‘La Uppu’ restaurant at The Grand Mercure, Mysuru, Chef Mukul Jha prepares a traditional Karnataka thali with  specialities using bedgi chillies. When the mutton is cooked well, drain water and keep aside. Finish it with salt, fried curry leaves and mustard. They actually cool down the system in hot weather as the capsaicin dilates blood vessels to increase circulation and encourage perspiration!The bedgi is in high demand in Europe and USA in the beauty industry because the red oil that is secreted from the pod of the chilli — Oleoresin — is an ingredient in lipsticks and nail polishes (Ladies, it gives us that pillar-box red that we covet!). Her cookbook, Karwar to Kolhapur via Mumbai, is a mainstay in my kitchen and uses this chilli liberally in recipes.Kara chutneyTomato   Smita uses these to make fish curry, her vegetable raandois (vegetable curries) and also her favourite kandya chutney (onion chutney) that she has with crisp dosas. Though not very spicy, it gives the dish its beautiful bright red colour and a unique taste. Mix it well before making a flat round dumpling and deep fry and remove them when light pond UV sterilizer brown in colour. Garnish with fried curry leaves and mustard.Manday mutton curryLamb boneless     gmManday mutton curryMethodTake a bowl, add tomato, onion, black pepper, poppy seeds, cinnamon sticks, cloves, cashew, grated fresh coconut, coriander whole, cumin and bedgi red chilli