This classic Hyderabadi delicacy has a burst of flavours, it is not only creamy but nutty in taste, is traditionally served as an accompaniment with Biryanis. Prepared with fried large Green Chillies that are not too hot, which are simmered in a Peanut, Sesame and Coconut Curry.
Preparation Time: 15 minutes
Cooking Time:25 minutes
Ingredients and Quantity:
Bhavnagri / Panveli Green Chillies / Salan Chillies slit , stem intact , seeds and pith discarded- 12 nos.
Peanut Oil- as required to deep frying / Shallow frying
Peanut oil- 04 tbsp.
Mustard seeds- ½ tsp
Fenugreek seeds- 1/4th tsp.
Nigella seeds- 1/4th tsp.
Cumin seeds- ¼ th tsp.
Curry Leaves, fresh- 2 sprigs
Onion puree- 3/4th cup
Ginger paste- ½ tbsp.
Garlic paste- ½ tbsp.
Red chilli powder, Kashmiri- 02 tsp.
Coriander Powder- 2 tsp.
Turmeric powder-1/2 tsp.
Garam Masala powder- ½ tsp.
Salt- to taste
Tamarind pulp- 2 tbsp.
Jaggery, grated -2 tsp.
Dry roast and blend into a smooth paste:
Peanuts, roasted and peeled – 1/4th cup
White Sesame seeds, lightly toasted – 02 tbsp.
Fresh coconut, peeled, grated and dry roasted- 1/4th cup
Dried, whole red chillies- 4 to 5
Water- 1/4th cup / or more, if required.
For the Garnish:
Fresh coriander leaves, finely chopped- 1 tbsp. (Optional)
Deep fry / Shallow fry the chillies till blisters appear on its skin , place them on a kitchen absorbent paper to remove excess of oil.
Dry roast and prepare a smooth paste of peanuts, sesame , coconut and red chillies by adding 1/4th cup of water.
Add oil in a non-stick deep pan add mustard seeds , fenugreek seeds , nigella seeds, cumin seeds and curry leaves.
Let them crackle. Now add the onion puree.
Cook the onion till the raw aroma disappears.
Add ginger and garlic paste. Cook for a few minutes till the raw aroma disappears.
Now add the prepared paste of peanuts, sesame and coconut.
Cook , stirring it continuously over a medium flame , add the red chilli, coriander ,turmeric and garam masala powder. Mix well and let it cook for around 02 minutes.
Add 1 cup of water and bring it to a boil. Simmer till the oil starts to ooze out.
Add salt to taste.
Add the tamarind pulp and grated jaggery. Mix well. Cover and cook for 2 minutes.
Now add the fried chillies, mix lightly ensuring it does not break.
Cover and cook for 3 to 4 minutes, on a medium flame.
Once the gravy is thick , switch off the flame.
Serve hot garnished with chopped coriander leaves.
Goes best with Biryani/ Hot Puffed Phulkas / Steamed Rice.
- You may dry roast sliced onion, chopped ginger and garlic and blend it along with dry roasted peanuts, white sesame seeds, fresh coconut and whole red chillies
- You may add dried red chillies, broken , in the tempering.
- You may soak and make a fine paste of deseeded Dried Kashmiri Red Chillies in warm water, stems to be removed and discarded. This paste will impart a beautiful colour to the dish. Ensure that the paste is cooked properly.