Andhra Chilli Curry Recipe
Ingredients
| 20 plump green chillies | ||
| 1/2 tsp. each mustard and fenugreek seeds | ||
| Turmeric powder | 1/4 Teaspoon | |
| 1" pc. ginger | ||
| Garlic | 10 Gram (Grind:) | |
| Sesame seeds | 1 Tablespoon (Grind:) | |
| 2 tbs. raw peanuts | ||
| 1 tsp. cummin seed | ||
| Salt | To Taste (Grind:) | |
| Sesame oil to fry | ||
| 1/2 cup tamarind pulp | ||
| 1 cup ground masala water | ||
| Coriander seeds | 1 Tablespoon (Grind:) | |
| Small pc. coconut | ||
| Onion | 1 Small (Grind:) | |
| Few pepper corns | ||
Directions
Wash and split chillies and fill them with ground masala.
Heat oil, fry mustard and fenugreek seeds till they splutter, add chopped onion and fry golden.
Add a little more oil.
Carefully saute stuffed chillies until they begin to change colour.
Add turmeric, left-over ground masala, its water and tamarind pulp.
Adjust salt, cover and simmer over a slow fire till oil comes on surface.
Serve with rice.
Heat oil, fry mustard and fenugreek seeds till they splutter, add chopped onion and fry golden.
Add a little more oil.
Carefully saute stuffed chillies until they begin to change colour.
Add turmeric, left-over ground masala, its water and tamarind pulp.
Adjust salt, cover and simmer over a slow fire till oil comes on surface.
Serve with rice.
Chef
