The dish requires basic simple ingredients to make.
It definitely comes in handy when you ran out of veggies or meat but need a filling gravy.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4-5
To make a paste:
Peanuts : 3 teaspoons
Till/Nuvvulu/Sesame seeds: 3 teaspoons
Onion : 1 medium chopped
Dry coconut powder: 3 teaspoons
Onion : 1 large cubed
Ginger garlic paste: 1 teaspoon
Red chili powder: 3 teaspoons
Turmeric: 1/2 teaspoon
Coriander powder: 1 teaspoon
Cumin powder: 1 teaspoon
Garam masala: 1 teaspoon
Chintapandu paste/ Tamarind extract: 2 teaspoons ( from a small lemon size)
Cilantro/coriander leaves: To garnish
Oil : 6 teaspoons
Take a pan and dry roast peanuts and sesame seeds for 2 minutes. Keep them aside.
In the same pan, add 1 teaspoon of oil and fry onion until they turn light brown. Add coconut powder and fry for 30 seconds at the end. Turn off the stove and let it cool off.
Take the peanuts and sesame seeds in a blender first and make a powder. Add onion mixture and blend for 1 minute. Add 1/2 cup of water and blend into gravy.
Heat oil in a pan and add onions and sauté till they turn translucent. Take them out without oil and keep aside.
Add Ginger garlic paste, red chili powder, salt, cumin and coriander powder and mix well. Fry for 30 seconds. Add the prepared gravy and 1 cup of water and mix well and cook for 15 minutes.
Add the tamarind extract and garam masala, mix well and cook for 2 minute. Add the onions and cook for 1 minute. Turn off the stove and garnish with cilantro.
Serve hot with biryani or pulav.
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