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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish goes well with biryani it has a lot of ingredients but the results turn out wonderful and the taste is exceptional. Ingredients:
500 g large green chilies |
1 tablespoon tamarind pulp, ball |
1 cup water |
16 cloves garlic |
1 inch ginger |
1 onion, finley chopped |
1 teaspoon cumin seed |
2 teaspoons coriander seeds |
2 teaspoons sesame seeds |
2 teaspoons cashew nuts |
12 peanuts |
2 inches dry coconut, grated |
2 teaspoons chili powder |
1/2 teaspoon turmeric powder |
4 -5 tablespoons oil |
12 curry leaves |
2 red chilies, broken |
salt |
Directions:
1. First of all you soak the tamrind ball in water and extract pulp.
2. Chop six cloves garlic and keep aside.
3. Heat 1 tsp oil in a frying pan and roast sesame seeds, cashew nuts, peanuts, desiccated coconut, corinader seeds, cumin seeds and onion and grind to a paste.
4. Grind ginger remaining garlic, chilli powder and turmeric together.
5. Mix both the pastes and add salt to taste.
6. Set aside.
7. Silt chilles, stem intact.
8. Heat oil add chopped garlic, red chillies and curry leaves.
9. Fry a little before putting in the ground pastes now fry the paste till it stops sticking to the sides this happens quick now add the chillies and tamring pulp.
10. Cook covered on slow heat, till tender.
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