Chili Peppers in Coconut Gravy
- 4 years ago
PEPPERS IN COCONUT GRAVY (MIRCHI KA SALAN)
INGREDIENTS:
* 1/4 cup Peanuts
* 1/4 cup Sesame seeds
* 1/4 cup Grated Coconut
* 3-4 Anaheim Chilies
* 1/2 Red Onion, diced
* 1/2 teaspoon Mustard Seeds
* 1/2 teaspoon Cumin Seeds
* 3-4 cloves Garlic, sliced
* 1 inch piece Ginger, sliced
* 4-5 Curry Leaves
* 2-3 Dried Red Chilis
* 2 Small Green Chilis
* Pinch Asafetida (Hing)
* 1/2 teaspoon Red Chili Powder
* 1/2 teaspoon Turmeric Powder
* Oil
* Salt - to taste
DIRECTIONS:
1. Add peanuts and sesame seeds to a pan and let them roast. Remove and keep aside.
2. Roast grated coconut. Add the roasted peanuts and sesame seeds and grind the mixture to form a paste.
3. Heat some oil in a pan. Deseed the Anaheim chili peppers and fry them. Keep aside. Fry the diced onion until caramelized.
4. In a blender, add the coconut paste and fried onions and blend until a smooth paste is formed.
5. Heat oil in a pan. Add mustard seeds and cumin seeds until they splutter. Add ginger and garlic slices, dried red chiles, sliced green chilis and curry leaves and fry. Add a pinch of asafetida (hing) and then add the coconut blend. Add red chili powder, turmeric powder and salt. Let it simmer until everything is well cooked and well incorporated.
6. To the prepared gravy, add the fried chili peppers and let it cook for another 5 to 10 mins so the juices of the gravy get absorbed by the chili peppers. Serve hot.
INGREDIENTS:
* 1/4 cup Peanuts
* 1/4 cup Sesame seeds
* 1/4 cup Grated Coconut
* 3-4 Anaheim Chilies
* 1/2 Red Onion, diced
* 1/2 teaspoon Mustard Seeds
* 1/2 teaspoon Cumin Seeds
* 3-4 cloves Garlic, sliced
* 1 inch piece Ginger, sliced
* 4-5 Curry Leaves
* 2-3 Dried Red Chilis
* 2 Small Green Chilis
* Pinch Asafetida (Hing)
* 1/2 teaspoon Red Chili Powder
* 1/2 teaspoon Turmeric Powder
* Oil
* Salt - to taste
DIRECTIONS:
1. Add peanuts and sesame seeds to a pan and let them roast. Remove and keep aside.
2. Roast grated coconut. Add the roasted peanuts and sesame seeds and grind the mixture to form a paste.
3. Heat some oil in a pan. Deseed the Anaheim chili peppers and fry them. Keep aside. Fry the diced onion until caramelized.
4. In a blender, add the coconut paste and fried onions and blend until a smooth paste is formed.
5. Heat oil in a pan. Add mustard seeds and cumin seeds until they splutter. Add ginger and garlic slices, dried red chiles, sliced green chilis and curry leaves and fry. Add a pinch of asafetida (hing) and then add the coconut blend. Add red chili powder, turmeric powder and salt. Let it simmer until everything is well cooked and well incorporated.
6. To the prepared gravy, add the fried chili peppers and let it cook for another 5 to 10 mins so the juices of the gravy get absorbed by the chili peppers. Serve hot.