Ingredients
100 gms long and thick green chillies
salt to taste
½ tsp turmeric powder
2 tsp ginger garlic paste
1 lemon sized tamarind extracted pulp
1 tomato cut into two halves
1 tsp mustard seeds
1 tsp kalonji seeds(onion seeds)
1 tsp fenugreek seeds(methi seeds)
4 tbsp oil
For the masala:
1 tbsp dry coconut
1 tbsp peanuts
1 tbsp sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 medium sized onion thickly chopped
Instructions
Firstly, in a heated pan, dry roast each of them separately that is coconut, peanuts, sesame seeds, cumin seeds and coriander seeds.
In the same pan add sliced onions, smear oil and roast for about two minutes.
Allow all the ingredients to cool, add all the ingredients in a blender and blend them into a fine paste.
To the paste add salt, turmeric powder and rest it aside.
In a cooking utensil, add oil and heat it, add kalonji seeds, methi seeds, mustard seeds and let them crackle or pop up, add the green chillies, cover the lid and cook for about five minutes.
Lift up the lid, stir and cook for another five minutes.
Remove the chillies from the oil and put them aside.
Add ginger garlic paste into the tempered cooking utensil, stir for few minutes, add the masala paste which was blended.
Cook until oil appears at the sides or corners.
Add the tamarind extracted pulp, stir well.
Add one sliced tomato.
Add little water if required and check for the taste of salt.
Add the fried green chillies into the curry and let it simmer for about 10 - 15 minutes.