Green Chillies In A Peanut Sesame Sauce


1/2 b fresh jalapenos [or any fleshy green chilli of your choice]
Dry Ingredients:
1 tablespoon white poppy seeds [khus-khus]
1/4 cup white sesame seeds [safed til]
1/2 cup raw peanuts
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
2 teaspoons cumin seeds
1/2 teaspoon brown mustard seeds [rai]
1/4 teaspoon fenugreek seeds [methi dana]
3 tablespoons oil [I used canola]
2 large onions, thick sliced
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon red chili powder [optional]
2 tablespoons thick tamarind pulp
4 curry leaves
Salt to taste


Wash and pat dry the jalapenos. Make a slit in each lengthwise.Scoop out the seeds and veins from them.I did not remove all of the seeds because I wanted to keep my gravy little spicy.Its upto you!!! You can keep the stems intact if using smaller chillies.I removed the stems because I used jalapenos.Cut the chillies into halfs or thirds.I did.You can keep them whole too.Keep aside.
In a small pan , dry roast all the dry ingredients one by one and set them aside.Rub off the skins of the peanuts after they are cool. Grind them all separately in a spice grinder/coffee grinder to a fine powder without adding any water. Set aside.
Grind the onions to a smooth paste in a blender.In a cooking pot,heat the oil on medium high.Once hot enough,add the green chillies.The oil will splutter as you add the chillies so cover with lid.Carefully stir fry them for 3-5 minutes. Once done remove the chillies to a plate and keep aside.
For the sauce :In the same hot oil, on medium heat add the cumin seeds,brown mustard seeds, curry leaves and fenugreek seeds.Allow the spices to splutter for a minute till you smell the aroma. Add the onion paste and immediately cover the pan with a lid because the paste will splutter. Allow it to saute for 3-6 minutes covered.
Next, lower the heat , remove the lid and add ginger garlic paste and fry for 3-4 minutes. Add the sesame seed powder,poppy seeds powder,corinader powder, cumin powder and peanut powder and stir fry the masala for 2-5 minutes or until you see that the mixture comes together and starts leaving oil on the sides of the pot.
At this point add red chilli powder [if using], and salt.Keep stir frying the masala for about 3 minutes on medium low heat. Stir fry until you are done away with the raw odor of the peanuts and the ginger-garlic paste.
Next, dilute the tamarind paste with 2 cups of water and mix well.Add the pulp to the pot along with the fried green chillies and stir well.Cover the lid and let the gravy simmer for 15-20 minutes the chillies are well cooked in the masala gravy.
Remove from heat and serve.


A hyderabadi dish




Monday, September 13, 2010 - 10:41pm


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