• Green chili 4-5 (jalapeños)
• Oil 2 tbsp
• Onion 1 big size
• Garlic 6 to 8 cloves
• Ginger 1 inch piece
• Curry leaves 8
• For Dry Masala:
• Sesame seeds 2 tbsp
• Roasted peanuts 1/2 cup
• Whole red chili 2 (if you want little spicy)
• Coconut powder 1 tbsp
• For Tempering:
• Panch puran 1 tsp
• Turmeric powder 1 tsp
• Coriander powder 1 tsp
• Tamarind pulp 2 tbsp
• Salt to taste
• Oil for fry

Wash, wipe and slit green chilies lengthwise remove stems and de-seed chilies.

Heat oil in kadai/wok and deep fry chilies for one min. Keep aside.

Peel, wash and cut onion, ginger and garlic and grind it into paste.

Make paste of sesame seeds, roasted peanuts, coconut powder and red chilies.

Now heat 2 tbsp of oil in a pan and add panch puran, let it crackle and add curry leaves.

Add onion paste and saute till onion turns light golden brown.

Add turmeric powder, coriander powder, mix well add dry masala paste and cook for 2-3 minutes.

Stir in one and half cup of water and bring it to boil.

Cook for 10 minutes on medium heat.

Add tamarind pulp and fried green chilies along salt and cook on low heat for 10 more minutes.

Ready to serve.

by Pak101.com (few years ago!) / 608 views