Tuesday, 4 March 2014




250 gm large green chilies slit on one side
4 onions medium sized chopped
2 tbsp tamarind pulp
1" ginger chopped
2  tbsp garlic chopped
1  tbsp coriander seeds
1 tsp cumin seeds
2  tbsp roasted peanuts
2  tbsp sesame seeds
1 tsp poppy seeds
1/4 tsp fenugreek seeds
2" piece dry coconut (khopra)
1/4 tsp turmeric powder
1/2 tsp degi mirch
1 tsp sugar/jaggery
4-5 curry leaves
5  tbsp  oil
salt to taste


  1. Heat 1 tbsp oil in a pan and cook onions till they become golden brown in color and keep aside.
  2. In the same pan dry roast together coriander seeds, cumin seeds, sesame seeds, poppy seeds, fenugreek seeds, peanuts and dry coconut for 3 to 4 minutes or till you start smelling the aroma of roasted spices.
  3. Grind all the ingredients except oil,curry leaves and green chilies to a smooth paste.
  4. Heat rest of the oil in a pan and deep fry green chilies till they become slightly brown in color.
  5. Drain out from the oil and keep aside.
  6. Now add and curry leaves and ground paste  to the oil and cook on medium flame for 7 to 8 minutes.
  7. Add and half cup water and when the gravy starts boiling add green chilies and cook further for 4 to 5 minutes till the gravy releases the oil.
  8. Garnish with chopped coriander and serve hot.  

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