Talni Mirchi are dried chillies from Maharashtra. They are first stuffed with fenugreek and perhaps other spices, perhaps soaked in curd or yoghurt, and dried in the sun.
To use them, they are deep fried or sauteed very briefly, then crumbled over dishes or eaten alongside the dishes that form a meal. They can also be added to a tadka or used in curd rice, with rice and dal, in raita and Koshimbir salads.
Similar dried chillies are made in Kerala, Andhra Pradesh and Karnataka.
Also check out the Yoghurt Dried Chillies of Kerala.