Cooking Time: 15 min
Serves: 3 to 4
- Long green chilly peppers / Bhajji chillies - 8 to 10
- Water - 2 cups
- Vegetable Oil - 1 tbsp
- Onion (roughly chopped & sauteed) - 1 medium sized
- Vegetable oil - 1 tsp
- Red chilly powder - 1 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder - 1 tsp
- Garam masala powder - 1 tsp
- Garlic pods - 8
- Ginger - 1 inch piece
- Roasted peeled peanuts - 1/2 cup
- Dry roasted white sesame seeds - 1/4 cup
- Fresh grated coconut - 2 tbsp
- Thick tamarind extract - 1/4 cup
- Salt - to taste
- Wash; pat dry chillies; slit them vertically; de seed; cut them in to two halves; set aside.
- Heat a teaspoon of oil in a wok, add roughly chopped onions & saute until golden brown.
- Dry roast sesame seeds until golden brown; set aside to cool.
- Grind sauteed onion along with rest of the above mentioned ingredients to a smooth paste.
- Heat a tablespoon of oil in the same wok, add the halved peppers & saute for 3 to 5 min.
- Add the ground masala paste, two cups of water, salt; cover & cook for about 10 to 12 min in medium flame until fairly thick.
- Transfer contents to a serving bowl.
- Serve hot along with any type of variety rice, chapathis, phulkas, rotis, parathas, pooris, idlies and dosas.
- Among the bhajji chillies there are two varieties available here at my place; one is short & stout; the other is long & thin.
- The latter is mildly hot when compared to the former; hence I used long green chilly peppers for the recipe; if you prefer a very hot dish then can use the shorter variety.