Sunday 6 April 2014



·        Long green chilly                                           200gm

·        Jeera /cumin                                                 ½ tsp

·        Methi                                                              ¼ tsp

·        Coriander powder                                        1 tbsp

·        Jeera powder                                                1 tbsp

·        Curry leaves few

·        Turmeric                                                         ¼ tsp

·        Chilly powder                                                3 tsp

·        Tamarind pulp                                               1 tbsp 

·        Chopped coriander                                       2 tbsp

·        Salt to taste.

To be ground  into paste

·        Garlic                                                    6 cloves

·        Grated coconut                                  2 tbsp

·        Onion                                                    1

·        Ginger                                                   ½ “ piece

·        Tomatoes                                              2


For dry powder

·        peanuts                                                2 tbsp

·        Sesame seeds(TiL)                              2 tbsp

·        Jeera                                                     ½ tbsp

Dry roast peanuts, sesame seeds and jeera lightly and powder them and keep aside.


Heat oil in kadai and add washed and slit green chilly fry in oil till little colour change.  Then remove and keep aside. In the same oil add jeera, methi, mustard seeds and curry leaves fry till seeds crackle.

Then add ground paste fry for a while then add coriander powder, jeera powder, and turmeric, chilly powder and dry powdered masala mix well fry till oil comes up. Then add tamarind pulp and 2 cups water boil it till becomes little thick.  Then add fried green chilly, chopped coriander  and salt cook till gravy becomes thick.

Serve hot with roti or biryani J

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