Method
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Deseed and remove stalk of chillies.
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Put plenty of water to boil, adding a little salt.
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Put chillies in boiling water, and cook till whitish in colour.
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Drain, chop into large sections or keep whole.
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Heat oil in a large frying pan.
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Add chillies, fry for 1 minutes, remove. Keep aside.
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Add cumin seeds, allow to splutter.
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Add curry leaves to oil, asafoetida, ground paste, coconut.
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Stir and cook for 3-4 minutes.
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Add ground powder, masala powders, simmer till oil seperates.
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Add salt and tamarind water, and 1 cup water.
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Add chillies, boil till gravy is thickened and oil floats on top.
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Serve hot with sheermal, khuskha or parathas.
Making time:30 minutes
Makes: 5-6 servings
Shelflife: 2 days refrigerated
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Ingredients:
250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
salt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida
Roast and grind to a powder:
1 tbsp. peanuts
1 tbsp. sesame seeds
1 tsp. cumin seeds
Grind to a fine paste:
1 large onion
1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji
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