Click to enlarge imageThis recipe has an amazing taste to it and coupled with the tamarind and onions has a sweet and tangy taste to it. It goes beautifully with all kinds of biryani...right from chicken, mutton and even kofta pulao!
Ingredients:
5-6 Thai chillies
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
4 tbs dessicated coconut
4 tbs til
1 handful peanuts
1 tsp khash khash
1 tsp mustard seeds
2 tbs oil
1 cup tamarind puree
1 1/2 large onion, finely sliced
Cilantro to garnish
Method:
Heat oil and fry the onion till crisp and golden brown. Using a slotted spoon remove and freeze for a while.
Dry roast, coconut, peanuts, khash khash and til and once they are cool enough, grind them seperately.
Boil the tamarind in water and let it soak completely, remove and strain the pulp in a bowl. Mix the ground mixture and make sure it has blended well in the puree.
Wash the thai chillies and trim the head a little and cut them in 3 pieces.
Heat oil in a big saucepan and fry mustard and cumin seeds, as they begin to splutter add the curry leaves. Slide a slit green chilli and stir for a while and add the chillies.
As the chillies start to glaze, pour the tamarind puree and ground mixture. Finally add the fried onions and cilantro, shut the lid and cook till oil seperates.
Note: If this recipe sounds similar to Bagare baingan...it is! The recipe is the same only the main ingredient changes, again care should be taken when adding red chilli powder, since these chillies are quite spicy themselves :)
Method:
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