Ingredients
• | Green chilli medium | 18-20 |
• | Olive oil +deep fry | 2 tablespoon |
• | Sesame seeds (til) | 2 tablespoon |
• | Coriander seeds | 2 tablespoon |
• | Cumin seeds | 1 teaspoon |
• | Peanuts,roasted | 1/2 cup |
• | dry red chilies | 2 |
• | Ginger,roughly chopped | 1 inch piece |
• | Garlic | 6-8 |
• | Mustard seeds | 1 teaspoon |
• | Curry leaves | 8-10 |
• | Onion ,grated | 1 medium |
• | Turmeric powder | 1 teaspoon |
• | Tamarind pulp | 2 tablespoon |
• | Salt | to taste |
Method
Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute. Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot with veg / non-veg biryani.
Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute. Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot with veg / non-veg biryani.
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