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Main Ingredients | Green chillies |
Cuisine | Hyderabadi |
Course | Main Course Vegetarian |
Prep Time | 21-25 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 18-20 big green chillies
- 2 tablespoons olive oil + for deep frying
- 2 tablespoons sesame seeds (til)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ½ cup roasted peanuts
- 2 whole dry red chillies
- 1 inch ginger, roughly chopped
- 6-8 garlic cloves
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 1 medium onion, grated
- 1 teaspoon turmeric powder
- 2 tablespoons tamarind pulp
- Salt to taste
Method
- Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai and deep-fry for one minute. Drain 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 them splutter 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.
Nutrition Info
Calories | 1134 |
Carbohydrates | 66.8 |
Protein | 33.9 |
Fat | 81.2 |
Other Fiber | 22.9gm |
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