Method 👉Take roasted peanuts and seasme seeds in a grinder and make a coarse powder.keep aside
👉Take onions, tomatoes, ginger, garlic and scrapped coconut into a blender and make a smooth paste.keep aside
👉Wash and dry green chillies make slit. Gently remove all the seeds from it.heat sufficient oil in a pan and deep fry the de-seeded chillies for 3-4 minutes or till the colour of chillies change into a milder one. Drain the fried chillies.
👉After frying the chillies take 5-6 tbspn of oil in a separate pan. Add methi seeds, jeera; rai kalongi and curry leaves into the oil. Once the seeds start crackling, add masala paste to it. Cook it till the time the paste releases oil from the sides.
👉Once the paste is cooked, add turmeric powder, dhanai jeera powder and red chilly powder and mix it well. Quickly add some water to it so that the spices retains its colour and are not brunt. Then add the dry powder of seasme seeds and peanuts to it. Mix it with the sauce. Then add tamarind water to the mixture.
👉Adjust the consistency by adding some water to it. Bring it to a boil and add salt to taste.
👉Finally add fried green chillies and mix it together. Simmer till the curry is thick. Garnish with corriander leaves. Serve hot with biryani pulao or chapati. 💖use green chillies which are spicy than regular chillies You can use same gravy for making baigan.
08 Jul 2018