Ingredients:
Long Green Chillies - 100 gms
Onions - 2
Ginger - 1 tsp (chopped)
Garlic - 2 tsp (chopped)
Tamarind - 1/2 lemon size
Jaggery - small piece
Salt to taste
Red Chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Curry leaves
Oil - 2 - 3 tbsp
To Dry Roast:
Peanuts - 1 tbsp
Dry coconut - 1/2 tbsp
Gingely seeds - 1 1/2 tbsp
Poppy seeds - 1 tsp
fenugreek seeds - 1/4 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Method:
Long Green Chillies - 100 gms
Onions - 2
Ginger - 1 tsp (chopped)
Garlic - 2 tsp (chopped)
Tamarind - 1/2 lemon size
Jaggery - small piece
Salt to taste
Red Chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Curry leaves
Oil - 2 - 3 tbsp
To Dry Roast:
Peanuts - 1 tbsp
Dry coconut - 1/2 tbsp
Gingely seeds - 1 1/2 tbsp
Poppy seeds - 1 tsp
fenugreek seeds - 1/4 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Method:
- Slice the onions and fry them till golden brown colour. Cool and grind along with ginger garlic, jaggery, turmeric, salt and red chilli powder.
- Soak tamarind in hot water and extract juice from it.
- Dry roast all the ingredients and cool and make it powder. Now grind onion paste, dry roast powder along with tamarind juice to make fine paste.
- Slit the green chillis one side.
- Heat the oil in kadai, fry the green chillies till the white spots appears.
- Remove from kadai and keep aside. In the same kadai, add curry leaves, onion paste and cook in medium flame for 5 minutes.
- Then add fried chillies and 1 cup or more water. Close the lid.
- Cook in low flame by stirring occasionally till the gravy becomes little thick.
- Serve with chicken or mutton biryani.
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