In a pot or skillet, pour in water and bring it to the boil.
Meantime, rinse the green chillies if necessary.
Once the water is thoroughly boiled, turn the flame to low throw green chillies into it.
Then, with the help of strainer ladle, keep mixing chillies in the water for a maximum of 2-3 minutes or until you notice dark green chilli colour changes to light green colour.
Now, take out the chillies and drop onto any strainer container toremove any excess water.
Then transfer it onto any flat surface container, spread out evenly, andkeep under the sun until its completely white and dry.
Its drying average time is for 2-3 weeks minimum, but it also depends upon the heat of the sun stronger the heat faster it dries and vice versa.
Once its dry, you could use them anywhere in cooking. You can make ema datshi, put it in Kewa datshi, saag datshi and so on.