Ingredients
250 grams Long Green Chillies
Salt (to taste)
30 grams Tamarind Pulp
100 grams Plain Yogurt
2 tbsp. Lemon Juice
50 ml. Cooking Oil
FOR CURRY PASTE.
250 grams Roasted Onions
35 grams Roasted Peanuts
A sprig of Fresh Coriander (chopped - for garnish)
35 grams Desiccated Coconut
5 grams Sesame Seeds
20 grams Ginger-Garlic Paste
Preparation
Deep fry green chillies in hot oil. Remove from oil and set aside. Grind together desiccated coconut, garlic/ginger paste, sesame seeds, roasted onions, and peanuts to make a fine paste. Reheat the oil that was already used for frying the chillies. Ensure that the paste does not stick to the pan. Fry the curry paste for 20 minutes, by continuously stirring. Pour in a little bit of water at regular intervals in between to prevent burning. Add the plain yogurt and salt and saute for about 4 minutes. Then add in the tamarind pulp and 15 ml of water. Stir for about 5 minutes or until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add in the fried chillies to the hot gravy. Bring gravy come to a boil. Remove and garnish with finely chopped coriander leaves. Serve Hot with Plain Rice or chapati(roti).
