| # of servings: 4 | |
| Preparation Time: 15 mins | Cook Time: 50 mins |
This is a specialty dish from Hyderabad and is enjoyed by everyone. Takes a little time to cook, but the taste totally justifies the time. This unique flavor combination is a must-try as it cannot be compared to anything else! It is delicious with rice, roti, chapati, poori or biriyani.
Ingredients:
- Chopped Shishito (or any less spicy) long peppers - 2 cups
- Onion - 1 large
- Garlic - 5 pods
- Ginger - 1 inch
- Turmeric root - 1 inch (or) turmeric powder - 0.5 tsp
- Curry leaves - 2 stalks
- Peanuts - 1 fistful
- Sesame seeds - 1 tbsp
- Grated coconut - 0.5 cup
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Red chilies - 2
- Fenugreek seeds - 0.5 tsp
- Green chili paste - 0.5 tsp
- Red chili powder - 0.75 tsp
- Dhana-jeera (coriander seeds and cumin) powder - 1 tsp
- Tamarind paste - 1 tsp
- Jaggery - 1 tsp
- Salt
- Coriander leaves - 1 fistful
- Mint (or) sage (or) lemon balm - 1 fistful
- Yogurt - 1 cup (optional) (add more tamarind and jaggery if not using yogurt)
Method:
- Chop the peppers into long chunks
- Chop the onions as desired
- Finely chop (or) grate the garlic and ginger
- In a large vessel, dry roast peanuts on medium heat ('Saute' mode in IP)
- When they turn aromatic, add the sesame seeds and roast for a minute
- Add the grated coconut and roast well till it turns aromatic
- Put all the roasted ingredients and turmeric root in a blender jar
- Make it into a smooth paste with water
- In the vessel, take 3 tbsp of oil and (shallow) fry the chopped peppers on high flame ('Saute' mode in IP)
- When they fry well and start forming white blisters, remove the peppers and set them aside
- Add another tbsp of oil to the same vessel and splutter mustard seeds
- Add cumin seeds and broken red chilies
- Add the fenugreek seeds, followed by onions and curry leaves immediately
- When the onions roast well and start caramelizing, add the finely chopped/grated ginger and garlic
- After it loses its raw smells, add green chili paste, coriander-cumin powder, red chili powder, tamarind paste, jaggery and salt
- Mix well and pour in the ground peanuts paste
- Add sufficient water and stir to make a thin, runny gravy
- Simmer, cover and cook for at least half an hour, till the oil starts to separate
- Add finely chopped coriander and mint (or sage or lemon balm) leaves and stir well
- (If using), beat the yogurt, add to the gravy and mix well
- Bring it to a boil again till more oil separates
- Add the fried pepper chunks into the gravy and cook for an additional 5 minutes, until all the flavors have incorporated into the peppers
- Serve hot with rice, roti, chapati, poori or biriyani
Tips and Tricks:
- Roasting the peanuts, sesame seeds and coconut makes the gravy aromatic, cooks well and releases oil nicely
- Adding onions immediately after the fenugreek seeds is important or the seeds. Roasting the seeds too much will turn them bitter
- Adding water generously and making the gravy runny is essential as it will cook for a long time and thicken later
- Coriander and mint/sage/lemon balm will boost the flavor instantly
- Adding yogurt right after the leaves will keep them looking fresh
- Cooking the gravy just enough after adding the peppers is required incorporate all the aromas and flavors into them
Pictures:
Final Outcome:
No comments:
Post a Comment