Cooking Time: 1 Hour
Ingredients :
| Large Green Chillies |
250 gm |
| Onion Paste |
100 gm |
| Ginger-Garlic Paste |
25 gm |
| Coriander Leaves |
10 gm |
| Mustard Seeds |
5 gm |
| Cloves |
2 gm |
| Curry Leaves |
5 gm |
| Tamarind |
50 gm |
| Cooking Oil |
50 gm |
| Salt |
To Taste |
Salan Paste
| Coconut |
50 gm |
| Peanut |
50 gm |
| Coriander Seeds |
20 gm |
| Sesame Seeds |
15 gm |
| Cumin Seeds |
10 gm |
| Pepper Corns |
5 gm |
| Red Chillies |
5 |
Method :
- Remove Stalk of chillies.
- Put these chilies in boiling water with salt and remove after 2 minutes.
- Heat oil and fry the chillies till they turn white. Drain and set aside.
- Roast and grind together ingredients of salan paste.
- Soak tamarind in a cup of water and extract pulp.
- Heat oil in a pan and add mustard seeds, cloves and curry leaves.
- Then add onion & ginger-garlic paste and stir for 3 minutes.
- Add the salan paste and continue stirring.
- Add 15 ml water so that paste does not stick to the pan.
- Add the tamarind pulp and 50 ml of water, Stir for 5 minutes until the gravy reaches the desired consistency.
- Add salt and fried chilies to the hot gravy and let it boil.
- Garnish with fresh coriander leaves.
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