This is a famous dish from the Hyderabadi
cuisine served with biriyani or pula is.
Even, though chilli is the key ingredient, it isn’t
hot and spicy . The heat of the chillies, can be
tolerated and enjoyed .
You could use julienned capsicums to substitute
This recipe can be tried with baby brinjal,onion
So do try this awesome recipe, and post in your
Green chillies/ capsicums
1 tsp mustard seeds
2 dry chillies
1/2 tsp cummin seeds
1/4 tsp fenugreek seeds
1/4 cup tamarind water
1 tblsp chilli powder
1/2 tsp turmeric
1/4 tsp garam masala
1/2 tsp roasted cummin powder
3-4 tblsp oil
Dry roast and grind to a paste
1/4 cup peanuts
1 tblsp coriander seeds
2 tblsp sesame seeds
2 tblsp poppy seeds
1/4 coconut/2 tblsp copra / desiccated coconut
1-2 tblsp jaggery
Salt to taste
First dry roast the bold listed , grind to a paste
and set aside.
Heat oil in a pan , add mustard seeds,cummin
seeds,fenugreek seeds,dry chillies . When the
mustard seeds starts to splutter add the green
chillies and sauté till the chillies turn color .
Next add the spice powders, and tamarind
water and let it boil.
Next add the ground peanut paste , jaggery and
cook on a low flame till oil separates.
Garnish with coriander leaves