This spicy, tangy, creamy curry can be prepared with any kind of peppers. I used this kind of jalapenos for my gravy.
Originally a Hyderabad cuisine, this curry is prepared by frying jalapenos and simmering them in peanut and sesame sauce. Today being cold and chilly I planned to make this gravy. What can be more comfortable than steaming roti and hot mirchi ka salan!
Ingredients
- Jalapenos – 4 to 5 (slit, deseed them and chop them into 1 inch pieces)
- Red onion- 1 (chopped)
- Tomato – 1(chopped)
- Garlic – 4
- Ginger – 1 inch piece
- Peanuts – 2 tablespoons
- Sesame – 2 tablespoons
- Cumin seeds- 1 teaspoon
- Chili powder – 1 teaspoon
- Dhania / coriander powder- 1 teaspoon
- Tamarind extract – 2 tablespoons (small marble sized tamarind if using regular tamarind ,1 teaspoon of tamarind extract if using tamarind pulp)
- Jaggery – 1 teaspoon
- Mustard seeds- 1 teaspoon
- Fenugreek seeds- 1 teaspoon
- Salt to taste
- Oil – 3 tablespoons
Directions
- Dry roast peanuts, sesame and cumin seeds one by one in a pan. Do not brown them. After they cool down, powder them in a blender. Set aside.
- In a blender, grind chopped onions, tomatoes, ginger and garlic to a smooth paste. Set them aside.
- Set a pan, add 3 tablespoons of oil. Once hot fry chopped jalapenos till they turn into brown color. Remove jalapenos from pan.
- In the same pan, splutter mustard seeds and add fenugreek seeds. Add onion tomato paste and cook for 5 minutes. Add chili powder, coriander powder and turmeric powder. Cook till the oil separates.
- Add tamarind extract and 2 cups of water and bring it to boil. Add peanut, sesame and cumin powder and simmer till the gravy thickens.
- Add salt and jaggery and check the seasonings. Turn off the heat once the gravy thickens.
- serve this with steamed rice, roti , parantha or naan.
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