Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes
- 2 tbsp peanuts
- 2 tablespoons sesame seeds
- 1 tbsp poppy seeds
- ¼ tea spoon of fenugreek
- 2 tbsp Dry Coconut , shredded
- 2 garlic
- 1 inch ginger
- 3 tbsp oil
- 6 Chillies , slit
- 1 tsp mustard
- 1 tsp cumin
- some curry leaves
- ½ onion , finely chopped
- ½ tea spoon turmeric
- 1 tsp chili powder
- ½ t spoon Garam Masala
- 1 tsp coriander powder
- ½ t spoon cumin powder
- ½ tea spoon of salt
- 1 cup tamarind extract
- ½ tea spoon of sugar
- 1 cup water
- 2 tbsp Coriander leaves , finely chopped
- First, roast 2 tbsp peanuts in a pan on a low heat until they become crunchy.
- 2 tbsp sesame seeds, 1 tbsp poppy seeds, 14 teaspoons fenugreek, and 2 tbsp dry coconut
- Fry until dry brown on low heat.
- Allow to cool completely before transferring to a small mixie jar.
- 2 garlic cloves, 1 inch ginger, and 1 cup water
- Add more water as needed to make a smooth paste. Set it aside.
- 3 tbsp oil and 6 chilies in a large skillet
- Fry the chillies in a skillet over medium heat until blisters appear. Set it aside.
- 1 tsp mustard, 1 tsp cumin, and a few curry leaves in the same oil
- On medium heat, saute the onion.
- Fry the spices on a low heat until they become fragrant.
- Now, add the prepared masala paste and thoroughly combine.
- Mix in 1 cup tamarind extract and 1 teaspoon jaggery.
- Mix in the fried chilies as well.
- Cook, covered, for 10 minutes, or until the oil separates.
- Mix in 2 tablespoons coriander leaves.
- Finally, serve with biryani and mirchi ka salan.
Amount Per Serving Calories 580Total Fat 34gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 28gCholesterol 0mgSodium 450mgCarbohydrates 69gFiber 11gSugar 36gProtein 11g