Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4-5
Ingredients:
Mirchi(The one we make bajji with) : 3-4 slit
Onion: 1 diced
Curry leaves: 1 sprig
Ginger garlic paste: 1 tbsp
Tamarind: 1 medium lemon size, soaked and get the extract.
Turmeric: 1 tsp
Red chili powder: 2 tsp
Cumin coriander powder: 2 tsp
Curd/yogurt : 3/4 cup
Salt to taste
For Tempering:
Jeera/Cumin : 1 tsp
Mustard seeds/Aavalu: 1 tsp
Fennel seeds/ Saunf : 1 tsp
Fenugreek seeds/ Methi : 1/2 tsp
Asafoetida/Inguva: 1/2 tsp
Dry red chilies: 3
To roast and make a paste:
Peanuts : 2 cups
Til/Nuvvulu/Sesame seeds: 1/4 cup
Coconut powder: 1 tbsp
Oil : 1 tbsp
Method:
Heat 1 tbsp of oil in a pan and fry the peanuts for 5-6 minutes or until you see them change the color. Add sesame seeds and fry for 2 minutes. Add coconut powder and fry for 1 minute. Turn off the heat and let them cool.
Heat 2 tbsp of oil in a pan and sauté the chilies until you see brown spots on all sides. ( About 5 minutes) keep them to a side.
To the same pan, add 1 tsp of oil and add all the tempering ingredients one by one as shown in the pictures. Sauté for 1 minute. Add onions, salt, curry leaves and turmeric. Sauté till the onions turn translucent. Add Ginger garlic paste and fry for 1 minute, add1/2 cup of water. Add red chili powder and cumin coriander powder. Mix well and cook until all the water is evaporated and oil is floating. Add 1 cup water and beaten curd, mix well. Cover lid.
Make a paste of the roasted peanuts mixture by adding water and add that to the pan. Cook for 15 minutes. Stir in between. Cover lid.
Add tamarind extract and cook for 10 more minutes. Stir in between. Add the green chilies and cook for 4-5 minutes.
Turn off the heat.
Serve hot with Biryani, Pulav or Roti.
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