Hyderabadi Green Chili Curry

Category:

Vegetarian

If you love hot dishes, try this.

Super easy

Preparation time 5m

Cooking time 10m

For 1 Person(s)

0.5 kilo(s) green chilies (thick ones for sabzi, jalapeno peppers can also be used)
4 large onions, thinly sliced
1 small dry coconut, grated
1 teaspoon(s) turmeric powder
1 tablespoon(s) garlic-ginger paste
6 piece(s) curry leaves
0.5 cup(s) cooking oil
1 teaspoon(s) nigella seeds (mangrella)
2 tablespoon(s) poppy seeds
2 tablespoon(s) sesame seeds
1 tablespoon(s) coriander seeds
1 tablespoon(s) cumin seeds (jeera)
6 piece(s) red chili
0.5 cup(s) fenugreek leaves (Methi) chopped
4 piece(s) curry leaves
2 tablespoon(s) tamarind paste

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.