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PrintCHILLIES IN PEANUT AND SESAME GRAVY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and slit chilies lengthwise without cutting them into two pieces.
- Heat the oil in a pan and add all the tempering ingredients. When the spices crackle, add chopped onions and fry till translucent.
- Then add chili paste, sesame seed paste, ginger paste, garlic paste and peanut paste and sauté for 2 minutes.
- Then add coriander powder and cumin powder and stir well. Cook it till the oil starts floating on the surface.
- Now add tomatoes, cook for 5 minutes and then add the chilies, cover and cook for 10 minutes on low heat till the chilies soften.
- Add coconut milk and stir and then add tamarind paste that has been dissolved in sufficient water and salt. Cook by continuous stirring for 5 minutes in low flame.
- Transfer to a serving bowl and garnish with fresh coriander leaves.
- Serve hot.
INGREDIENTS
For Tempering:
- 1 large sprig curry leaves
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon onion seeds (kalonji)
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds (saunf)
- IDHAYAM Sesame oil
For gravy:
- 3 large onions, finely chopped
- 2 tablespoons red chilli paste
- 2 tablespoons sesame seed paste
- 2 teaspoons ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons peanut paste
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 3 large tomatoes, finely chopped
- 6 Bhavnagri chilies
- 400 ml coconut milk
- 2 tablespoons tamarind paste
- Salt to taste
- 2 tablespoons fresh coriander, finely chopped
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