Mirchi ka salan

Friday - - Good Food -

Prep time: 5 mins Cook­ing time: 45 mins Serves 4-6 12 big green chill­ies 1 tbsp oil, plus ex­tra for deep-fry­ing 1 tbsp sesame seeds 1/2 tbsp co­rian­der seeds 1/2 tsp cumin seeds 4 tbsp roasted peanuts 1 whole dry red chilli, stemmed and bro­ken 1cm gin­ger, chopped 4 gar­lic cloves 1/2 tsp mus­tard seeds 5 curry leaves 1 small onion, grated 1/2 tsp turmeric pow­der 1 tbsp ta­marind pulp, dis­solved in 4 tbsp of wa­ter

1 Wash, wipe and slit green chill­ies length­wise, tak­ing care not to cut right the way through. Deep-fry in hot oil for one minute. Drain on kitchen pa­per.

2 Dry- roast sesame, co­rian­der and cumin seeds. Cool and grind them into a paste along with peanuts, dry chilli, gin­ger and gar­lic, us­ing a lit­tle bit of wa­ter.

3 Heat 1 tbsp of oil in a pan and add mus­tard seeds. Once they splut­ter add curry leaves. Sauté for 30 sec­onds then add onion. Sauté un­til onion is slightly golden.

4 Add turmeric pow­der and mix well. Add ground masala paste and cook for three min­utes, stir­ring con­stantly. Stir in 3/4 cup of wa­ter and bring to a boil. Re­duce the heat and cook for 10 min­utes. Add ta­marind pulp and boil for an­other minute.

5 Add fried green chill­ies. Sea­son with salt and cook over low heat for 8 to 10 min­utes. Serve hot.

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