Long fat green chilies cooked in a peanut and tamarind gravy.. A hyderabadi delight !!!!
Ingredients
250 GMS. Big long green salad chilies/hot peppers (boiled in salted water till color changes and drained)
1 finely sliced Onion
1 tbsp. Desiccated dry coconut
1 tbsp. roasted peanuts
1 tsp. Chironji
1 1/2 tsp. Seasame seeds
1 tsp. Corriander powder
1 tsp. Cumin Seeds
2 tsp.. each of Ginger-garlic paste
1/2 tsp. Chili powder
1/4 tsp. Turmeric powder
1 cup of tamarind pulp
3 tbsps. Oil
Salt according to taste
Serve with
Serve hot with any rice dish.
Method
1.Grind together desiccated coconut, Chironji (Onion/ nigella seeds), sesame seeds, roasted peanuts, red chili, turmeric powder, coriander powder to make a fine paste.
2.Heat oil in a pan & add the cumin seeds and the ginger-garlic paste, stir for 2-3 minutes and now add the grinded masala paste and ensure that the paste does not stick to the pan.
3.Fry the salan paste for 20 minutes, keep stirring it. Pour couple of tablespoons of water at regular intervals.
4.Now add the tamarind pulp and 2 tbsp. of water. Stir for 5 minutes until the gravy is thick and ensure that it does not stick to the pan.
5.Add the drained chilies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.
Mon 11 Feb 2013 - 0:38 by 
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