Ingredients
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Big Green Chillies cut into bite size pieces
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1/4 Cup Roasted Peanuts (Sing)
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1/2 Cup Roasted White Sesame Seeds (Safed Til)
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1 medium size Roasted Onion
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1 Tbsp Roasted Poppy Seeds (Khas Khas)
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1/4 Cup Freshly grated Coconut
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1 Tbsp Coriander Seeds (Dhaniya)
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2 Tsp Cumin Seeds (Jeera)
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Water as required
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2 Tsp Oil
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1 Tsp Mustard Seeds (Rai)
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1/2 Tsp Fenugreek Seeds (Methi Dana)
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Few Curry Leaves
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Ginger, Garlic & Green Chilly paste
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1/2 tsp Turmeric Powder (Haldi)
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1 Tsp Coriander Seeds Powder (Dhaniya Powder)
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Salt as per taste
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1 Tbsp Tamarind Pulp (Imli ka pulp)
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Freshly chopped Coriander
About
Steps
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1
Done
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Remove the crowns and cut big green chilies into bite-size pieces. |
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2
Done
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In a mixing bowl, combine 1/4 cup roasted peanuts, 1/2 cup roasted white sesame seeds, 1 medium roasted onion, 1 tbsp roasted poppy seeds, 1/4 cup freshly grated coconut, 1 tbsp coriander seeds, 1 tsp cumin seeds, and a little water. Blend into a smooth paste. |
|
3
Done
|
Heat 2 tsp oil in a pan, shallow fry the cut green chilies, and set aside. |
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4
Done
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In the same pan, add 2 tsp oil, mustard seeds, cumin seeds, fenugreek seeds, curry leaves, crushed ginger, garlic, and green chilies, turmeric powder, coriander seeds powder, and the prepared paste. Mix well. |
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5
Done
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Add salt to taste, a little water, cover, and cook for 10 minutes on low heat. |
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6
Done
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Stir in 1 tbsp tamarind pulp, cover, and cook for another 5 minutes. |
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7
Done
|
Garnish with freshly chopped coriander and serve hot with Jeera Rice. |
