This is a typical Hyderabadi speciality. As in most cases, there is a simple version and exotic versions. This version is more exotic than most versions and makes a lovely accompaniment to Jeera rice, Fried rice or plain Basumati rice.
200 gms Long Green chillies- Wash and slit (remove seeds if you cannot tolerate the heat)
Tamarind- one small gooseberry size- soak and extract juice
Coriander leaves- chopped 3 tbsp
Oil- 5-6 tbsps
Salt to taste
|A||For tempering||1 tsp Mustard |
1 tsp Jeera
¼ tsp Methi seeds
6-8 curry leaves
|B||Grind together|| 6 cloves garlic |
1 large onion
2 medium tomatoes
3 tbsp grated coconut
|C||Roast and powder|| 2 tbsp ground nuts |
2 tbsp sesame seeds
1 tbsp jeera
|D|| ½ tsp turmeric powder |
1 tbsp jeera powder
1 tbsp coriander powder
1 tsp chilli powder
Heat oil in a kadai, fry prepared chillies till white and keep aside
To the same oil, add “A” and let the seeds crackle. Add paste “B” and fry for a minute. Add “C” and “D”. Cook till the oil separates. Add tamarind juice, salt and 2 cups water. Boil till the gravy thickens. At the end, add the prepared chillies and boil. Remove from fire and garnish. This tastes better if served a couple of hours after preparation when the flavours blend.
You can use regular chillies with or without the seeds if you can stand the spice.