Wednesday, November 22, 2006

mirchi ka salan

Thick long green chillies 250 gms
Oil 50 ml
Tamarind pulp 100 ml
Curd 3 tbsp
Salt to taste
For masala paste
Roasted onions 200 gms
Roasted peanuts 50 gms
Roasted til 25 gms
Coconut 50 gms
Ginger Garlic paste 1 tbsp
coriander leaves 1 tbsp
red chillie powder 1 tsp
turmeric 1/4 tsp
Grind the masala ingredients to a fine paste.. Fry the

green chillies in oil till soft. Add the masala paste and

little water to make it little thin. Add beaten curd and

tamarind pulp and cook till the gravy is of sauce

consistency and ensure that it does not stick to the pan.

Cook till the oil floats.

Serve hot with biryani/pulao.