Ingredients
Green chilli pepper (not spicy)
For the peanut mixture
100 g Peanuts
50 g Sesame seeds
1 tsp Cumin seeds
3 tsp Coriander seeds
½ tsp Fenugreek seeds
2 Dried whole red chilli
100 g Dried coconut
2 Red onion
3 tbsp Neutral oils
Water as needed
For the sauce
1 tsp Mustard seeds
1 tsp Cumin seeds
5 - 7 Curry leaves
1 tbsp Ginger, minced
1 tbsp Garlic, minced
½ tsp Turmeric
2 tsp Red chilli powder
65 g Tamarind paste
Water as needed
Salt to taste
1 tsp Sugar
Coriander Leaves
Directions
Step 1
First, cut your green chilli pepper in half before frying your peppers until they are golden.
Step 2
Set your peppers aside before dry roasting your peanuts, sesame seeds, cumin seeds, coriander seeds, fenugreek, dried whole red chilli, and dried coconut. Once these are fragrant, in another pan, add oil and red onions, cooking until they are soft and brown around the edges.
Step 3
Add your roasted spices, red onion, and the amount of water indicated to the blender. Blend until the mixture is smooth.
Step 4
In another pan, add oil, mustard seeds, cumin seeds, curry leaves, ginger, and garlic. Give this a good mix before adding your turmeric and red chilli powder.
Step 5
Pour your peanut mixture into the pan before adding in your tamarind paste, and additional water.
Step 6
Next, add salt and sugar to the sauce; continue to cook the sauce down until it spits. Once ready, add your green chilli peppers back to the sauce with a little more water.
Step 7
Continue to cook your sauce for 20 mins before adding chopped coriander. Serve with rice, fresh green chilli, and raw white onions.
