A popular Hyderabadi dish with little jalapeño twist, this quick and creamy delicacy is perfect for any party! It works really well with Indian breads, rice or biryani so you can never go wrong !
Vegetarian | Vegan
Serving Size : 4
Prep ⏰: 10 mins | Cook ⏰ : 30 mins
Ingredients
3-4 jalapenos, cut in half with slits
1/2 cup cherry tomatoes
1/4 cup roasted peanuts
1/4 cup sesame seeds
1/4 cup dry coconut
2-3 garlic pods , chopped
1 lemon sized tamarind soaked in water
1 tbsp cumin seeds
1 large onion, julienned
1 tsp cumin powder
1.5 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
1/2 tbsp jaggery powder
salt to taste
1 tbsp oil
Instructions
In a pan, fry roast sesame seeds, peanuts and dry coconut powder for 2-3 mins. Set it aside to cool.
Once the mixture is cooled off, add some water and blend into smooth mixture.
Cut jalapeño into half and slit them (X sign) until their mid part without actually cutting them throughout.
In the pan, heat oil and add cumin seeds. Once the seeds crackle, add onions, garlic, jalapeños and sauté till onions turn golden brown.
Stir in the peanut-spice paste, salt to taste,
Add the tamarind water, jaggery, tomatoes and cook for another 3-4 minutes.
Enjoy this delicious curry hot with rice or roti!
Comments