8 big, mild green chillies
1/4 cup dessicated coconut
2 tbsp sesame seeds
3 tbsp raw peanuts
1 tsp poppy seeds (khus khus)
2 tbsp gram flour (besan)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
1/2 tsp nigella seeds (kalonji
1 tbsp tamarind paste
1 tbsp ginger garlic paste
2 tsp red chilli powder
1/2 teaspoon turmeric (haldi)
Salt to taste
Oil as required
Water according to desired consistency
Wash and pat dry the chillies.
Slit vertically and remove the seeds.
Dry grind the coconut, peanuts, sesame seeds, and poppy seeds to a fine powder, set aside.
Mix tamarind paste, ginger garlic paste, turmeric, and red chili powder with a little water to form a thick paste.
In a shallow vessel, heat oil.
Sautee the chilies till soft and evenly cooked. Drain from the oil.
In the same oil, add cumin seeds and mustard seeds.
When they start cracking, nigella seeds and saute.
Decrease the heat and add the besan. Fry lightly for a minute or two.
Add the peanut powder and saute till light golden brown.
Add the spice paste and cook for 2-3 minutes stirring. When the oil starts to separate, add salt and water and bring the gravy to boil.
Lower the heat to medium and add in the fried chillies. Let it simmer for about 8 minutes.
The gravy thickens as it cooks.
Serve hot over plain rice or briyani rice.