Ingredients
- poppy seeds, khus khus2 tbsp
- sesame seeds, til2 tbsp
- coriander seeds, dhaniya2 tbsp
- white cumin, sufaid zeera1 tbsp
- desiccated coconut powder1 tbsp
- oil5 tbsp
- green chile, medium1/2 kg
- red chile6
- fenugreek seeds, methi daana6
- curry leaves6–7
- onion, large; finely chopped4
- red chile powder1 tsp
- ground turmeric, haldi1 tbsp
- salt, to taste
- ginger garlic paste1 tbsp
- nigella seeds, kalonji1 tsp
- tamarind juice1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, and desiccated coconut, then grind in a mortar and pestle.
Heat oil in frying pan and use to stir fry the green chiles with some salt. Drain the oil from the green chillies and keep aside.
Heat some oil in a pan. Add the red chiles, fenugreek seeds, and a couple of curry leaves, and heat until popping. Add chopped onions, and fry until golden brown.
Mix in ground spices, chili powder, turmeric, ginger garlic paste, and nigella seeds. Stir well and cook for 2 minutes.
Mix in tamarind juice, and cook for a minute.
Add the green chillies and remaining curry leaves, and simmer for 15–20 minutes.
Serve with any meat accompaniment or rice dish like biryani.
