I made this today for the first time. I asked my mom how to make it and googled it and combined both of them and here is the end result. I made very less amount because i didn’t want to throw large amount of curry if it didn’t turn out good. It turned out really good and everyone loved it. Here goes the recipe:
4 medium thick green chillies (Slit them anad take out the seeds if you don’t want it to be too spicy but make sure it stay’s one piece)
1 small onion cut into chunks
2- 3 bite size pieces of coconut
1/4 tsp coriander seeds
1/4 tsp poppy seeds
1 tbsp tamarind paste
1 & 1/2 tsp peanut powder
1 & 1/2 tsp sesame powder
Chilli powder and salt according to your taste
1/4 tsp turmeric
1 tsp ginger garlic paste
1/4 inch cinnamon
1/4 tsp jeera
1 small red chilli
- Heat 1 tbsp of oil
- Fry onion, poppy seeds, coriander seeds, red chilli, cardamom, clove, cinnamon and coconut.
- Fry until onion becomes little bit brown and grind everything into a paste.
- Heat 4-5 tbsp oil.
- Fry chillis two at a time and keep them aside.
- Add jeera and above grinded paste.
- Fry until raw smell goes.
- Add ginger garlic paste.
- Fry for a minute and add everything including chilli powder and salt.
- Mix everything once, add tamarind and 5-6 tbsp of water.
- Keep the lid on and let it come to a boil.
- Add the green chillis.
- Allow them to cook with lid on medium heat for 5-9 mts.
- Mix every 2 mts.
- After 9 mts remove the lid and add the water if you think it is necessary. Don’t make it too watery. It should a thick gravy.
- Enjoy with biryani, naan or paratha an plain rice.
- We had ours with hot parathas.
This goes to mona’s RCI hyderabadi cusine: http://zaiqa.net/?p=318