Ingredients
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Procedure
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- Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, and desiccated coconut, then grind in a mortar and pestle.
- Heat oil in frying pan and use to stir fry the green chiles with some salt. Drain the oil from the green chillies and keep aside.
- Heat some oil in a pan. Add the red chiles, fenugreek seeds, and a couple of curry leaves, and heat until popping. Add chopped onions, and fry until golden brown.
- Mix in ground spices, chili powder, turmeric, ginger garlic paste, and nigella seeds. Stir well and cook for 2 minutes.
- Mix in tamarind juice, and cook for a minute.
- Add the green chillies and remaining curry leaves, and simmer for 15–20 minutes.
- Serve with any meat accompaniment or rice dish like biryani.
External links
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