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.
Ingredients:
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 ¾” ginger 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 |
Method:
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.
