Hyderabadi Green Chili Curry
By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

• 1/2 kg green chilies (thick ones for sabzi, jalapeno peppers can also be used)
• 4 large onions (thinly sliced)
• 1 small piece dry coconut (grated)
• 2 tsp turmeric powder (haldi)
• 1 tbsp garlic ginger paste
• 6 Curry leaves
• 1/2 cup oil
• 1 tsp nigella seeds (mangrella)
• 2 tbsp poppy seeds
• 2 tbsp sesame seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds (zeera)
• 6 pod red chili
• 1/2 cup - fenugreek leaves (Methi) chopped
• 4 curry leaves (curry patta)
• 2 tbsp tamarind paste

Method:

Heat oil in a shallow pan.

Fry chilies with salt and remove from pan. Immediately add ingredients from nigella seeds to 4 curry leaves in the oil, stir for 30 seconds, add sliced onions.

Fry until pale golden. Add all spices to the onions along with 6 curry leaves and grated coconut.

Now put the chilies in it and fry for 5-7 minutes.

Add salt and tamarind pulp mixed in 1 1/2 cups of water and boil. Cook on low heat for 10-15 minutes.

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