Tuesday, 2 May 2017


Prep Time : 15 mins
Cooking Time  : 25 mins
Serve  : 2

Green chilly/jalapeno  -   5 - 6  
Finely chopped onion  - 2 tbsp
Ginger garlic paste  -  1 tsp
Peanuts  -  2 tbsp
Poppy seeds  -  2 tbsp
Coconut powder  -  2 tbsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Garam masala powder  - 1/2 tsp
Tamarind paste/imli paste   -  1 tsp
Jaggery/ gur  -  1 tsp
Salt  -  to taste
Cumin seeds  -  1/4 tsp
Black mustard seeds  - 1/4 tsp
Curry leaves  -  5 - 6
Coriander leaves  - 1 tbsp
Oil  -  2 tbsp

Dry roast the peanuts,poppy seeds and coconut powder separetly.
Once cooled, add in the blender to make a make a fine paste.
Wash and cut in a slit the jalapeno /green chilly and de seeded
Dry pop up the green chilly.
Heat oil in a pan.
Add cumin seeds,black mustard seeds and curry leaves to crackle.
Add finely chopped onion and saute for one mins.
Add ginger garlic paste and mix well.
Add salt,turmeric powder,red chilly powder,garam masala powder,jaggery and tamarind water and mix well.
Add poppy seeds and peanuts mixture and half cup of water and cook in a high flame.
Add green chilly and coriander leaves and cook for two mins.
Serve with biryani and naan