Ingredients:
Green Chillies – 125 gms
Onions – 2, large
Turmeric Powder – 1/2 tsp
Tamarind – 1 large lemon sized ball
Jaggery – a small piece
Coriander Leaves – 2 tblsp, chopped
Curry Leaves – 2 sprigs
Oil – 6 to 8 tblsp
Salt to taste
Dry Roast and Grind:
Coriander Seeds – 1 1/2 tblsp
Cumin Seeds – 1/2 tblsp
Sesame Seeds – 1 tblsp
Ground Nut – 1 tblsp
Copra – 2 tblsp, grated
Grind to Paste, separately
Ginger – 2 inch piece
Garlic – 12 cloves
Method:
1. Wash, dry and slit chillies right through, without breaking the stalk.
2. If too long, cut into two, then slit each separate, keeping the ends intact.
3. Heat 3 tblsp oil, fry chillies for 2 to 3 minutes and remove. Set aside.
4. Pour rest of the oil into kadai, season with curry leaves, add chopped onions and fry to a dark brown colour.
5. Add ginger-garlic paste along with turmeric powder and fry for 2 to 3 minutes more.
6. Add ground masala and continue frying till oil surfaces.
7. Now add chillies, stir fry, add tamarind extract, jaggery and salt.
8. Cook on low heat stirring once or twice till gravy is formed, adding coriander leaves.
9. Simmer for a minute more, cool and bottle.
10. Serve with chapathis.
