Serves : 4-6 people
Peanuts - 3/4 cup
Sesame Seeds - 4 tablespoons
Coriander Seeds - 1 1/2 tablespoons
Cumin Seeds - 1/2 tablespoon
Dessicated Coconut - 6 tablespoons
Dry Red Chillies - 5 + 2
Thick Tamarind Extract - 2 tablespoons
Ginger - 1 inch long piece
Garlic Cloves - 4
Onion - 1 large
Cooking Oil - 1/2 cup
Big Green Green Chillies - 12
Nigella Seeds/Kalonji - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Curry Leaves - 5
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1 tablespoon (adjust according to taste)
Jaggery, powdered - 1 tablespoon
Salt to taste
- Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds and dessicated coconut separately.
- Using a teaspoon oil, roast 5 dry red chillies.
- Allow all the roasted ingredients to cool.
- Meanwhile, slice onion. Keep aside.
- Wash the green chillies with their stem intact. Wipe them dry with a clean cloth.
- Carefully slit the chillies for an inch from the pointed end. Keep them aside.
- In a blender, take all the roasted ingredients along with roasted dry red chillies, tamarind paste, ginger and garlic cloves. Add a little water and blend into smooth paste. Keep aside.
- Heat all the remaining oil in a wok.
- Deep fry all the green chillies until they turn whitish in color. Place the fired chillies in a bowl.
- To the same wok, with all the oil, add nigella seeds, mustard seeds, fenugreek seeds, 2 whole dry red chillies and curry leaves.
- When the mustard seeds start spluttering, add sliced onions. Saute until they turn slightly brown.
- Add turmeric powder, red chilli powder, salt and jaggery power.
- Pour 1/2 cup of water. Mix well and let it cook on low flame for 5-10 minutes.
- Adjust the consistency of the gravy by adding more water if required, I prefer the gravy to be thick.
- Add the deep fried green chillies. Cook on low flame for 5 minutes.
- Serve hot with Biryani/Ghee Rice or any Indian breads.