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

for chillies

This recipe can be tried with baby brinjal,onion

cherry tomatoes….

So do try this awesome recipe, and post in your

comments!

INGREDIENTS

Green chillies/ capsicums

1 tsp mustard seeds

2 dry chillies

1/2 tsp cummin seeds

1/4 tsp fenugreek seeds

Curry leaves

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

Coriander leaves

METHOD

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