Green chilies cooked in a coconut based gravy. Can you feel the heat!
Cuisine: Andhra Pradesh
Time required: 30 Minutes
Ingredients:
10 – 12 Green Chilies
2 tbsp Tamarind pulp
2 tbsp Oil
3 tbsp Curds
1 tsp Mustard Seeds
1 tsp Jeera / Cumin Seeds
½ tsp Turmeric Powder
1tsp Chili Powder
Few Curry leaves
2 tbsp finely chopped Coriander leaves
Salt to taste
For Powders:
½ Cup Groundnuts
¼ Cup Sesame Seeds
1½ tbsp Coriander seeds
½ tsp Jeera / Cumin Seeds
For the Masala:
1 Tomato, Chopped
½ Cup fresh grated Coconut
1 Big Onion, Chopped
1″ Piece Ginger
4 Pods Garlic (Optional)
Method:
Chop Green Chilies into 1” pieces. Heat 1tsp of Oil. Add Green Chilies and sauté until they change color. Remove and keep aside.
Roast Groundnuts, Sesame, Coriander, and Cumin Seeds. Grind to powder either separately or together.
Heat 1tsp Oil and fry Onions and Garlic until they turn brown. Grind Onions, Garlic, Tomato, Coconut, Ginger, and the Powders to a paste.
Heat the remaining Oil, add Mustard Seeds, Jeera, and Turmeric Powder. When the Mustard Seeds splutter, add Curry leaves and the Masala Paste and saute for 2 to 3 minutes.
Add Chili Powder and Tamarind pulp and cook for 2 minutes on medium flame. Add Curds and Salt and keep stirring. If the gravy is too thick add half a cup of water and cook for 20 seconds.
Remove to a serving dish and garnish with Coriander leaves.
Serve hot with your choice of Indian Bread.
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