Once this place was famous for production of red and green chillies in North India.

Fresh ground ginger & green chillies may also be added as seasoning.

In the South, the big green chillies, similar to hatch, is dipped in a flour batter and fried.

Whole green chillies are usually added at the end and green coriander leaves are used to season for extra taste.

Sometimes chopped green chillies and onion are added to the mixture before cooking.

Add the green chillies and onion, stir well and fry for 7-8 minutes, or until softened.

Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.

The spicy version has sautéed onions and green chillies mixed with the batter.

The green color comes from fresh thai basil and green chillies.

As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one.