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Indian Recipe : Hyderabadi Chili Curry

This is a vegetarian dish

Serves 4 to 5
Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients:

  • 1 cup green chilies (large), slit lengthwise and deseeded
  • 4 tbsp tamarind
  • ¼ cup coconut, desiccated
  • ¼ cup peanuts
  • 3 2/3 tbsp sesame seeds
  • 4 tsp coriander seeds, roasted
  • 4 tsp cumin powder
  • 2/3 onion seed
  • 20 curry leaves
  • 2 ½ tsp red chili powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 kg onion paste, browned
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 ½ cups oil
  • 2/3 tsp mustard seed
  • 2/3 tsp cumin seeds

Directions:

  1. Soak tamarind in warm water for 10 minutes, squeeze out water, retain the pulp.
  2. Broil the coconut, peanuts and sesame seeds. Grind to a fine paste. Mix in coriander seeds, cumin powder, red chili powder, turmeric, salt, browned onion paste and ginger and garlic pastes.
  3. Fill this prepared paste into the slit green chilies. Keep aside.
  4. Heat oil in a wok, fry the green chilies to golden brown. Drain excess oil and keep aside.
  5. In the same oil, sauté the mustard seed, onion seed, curry leaves and cumin. Stir in left over ground paste and tamarind pulp, cook on low heat for 10 minutes.
  6. Add the fried green chilies, simmer for another 10 minutes and serve hot.

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Last Modified: 11/27/11.