Ingredients:
- Khopra (desiccated coconut) 1 cup
- Safed til (sesame seeds) 1 cup
- Sabit dhania (coriander seeds) 1 tbs
- Sabit zeera (cumin seeds) 1 tbs
- Methi danna (fenugreek seeds) ¼ tsp
- Kalonji (nigella seeds) ¼ tsp
- Pyaz (onion) medium size 2
- Mong phalli (roasted peanuts) ¾ cup
- Pani (water) 2 & ½ cup
- Oil 2 tsp
- Hari mirch (green chilies) slit vertically 15 - 20
- Oil ½ cup
- Sabit zeera (cumin seeds) 2 tsp
- Rai dana (mustard seeds) 1 tsp
- Adrak lehsan paste (ginger garlic paste) 1 tbs
- Haldee (turmeric) 1 tsp
- Namak (salt) 2 tsp or to taste
- Dahi (yogurt) beaten 2 cups
- Pani (water) ½ cup
- Kari pata (curry leaves) 8-10
- Lemon juice 1 tbs
Directions:
Dry roast desiccated coconut and sesame seeds in a pan until fragrant and set aside.
Dry roast coriander seeds, cumin seeds, fenugreek seeds and nigella seeds in the same pan for 1 min and set aside.
Dry roast onion in the pan until it changes color to brown and set aside
Now add all roasted ingredients in a bowl, add roasted peanuts and mix. Add in a blender, add water and blend until all ingredients are well combined to form a thick paste. Set Aside
In same pan add 2 tsp of oil and sauté slit green chilies for 2-3 mins on medium flame. Set aside.
Add ½ cup oil in the pan and add cumin seeds and mustard seeds, fry until fragrant, add ginger garlic paste and sauté. Add prepared mixture of all roasted ingredients. Add turmeric, salt and mix well. Add yogurt and bring it to boil and then cover and cook on low medium flame for 15 minutes or until oil separates.
Add sautéed green chilies, ½ cup water and curry leaves ad let it cook for another 8 mins. Add lemon. Let it simmer for 2 mins.
Delicious Chili curry is ready to serve.
Ajza:
- Khopra (desiccated coconut) 1 cup
- Safed til (sesame seeds) 1 cup
- Sabit dhania (coriander seeds) 1 tbs
- Sabit zeera (cumin seeds) 1 tbs
- Methi danna (fenugreek seeds) ¼ tsp
- Kalonji (nigella seeds) ¼ tsp
- Pyaz (onion) medium size 2
- Mong phalli (roasted peanuts) ¾ cup
- Pani (water) 2 & ½ cup
- Oil 2 tsp
- Hari mirch (green chilies) slit vertically 15 - 20
- Oil ½ cup
- Sabit zeera (cumin seeds) 2 tsp
- Rai dana (mustard seeds) 1 tsp
- Adrak lehsan paste (ginger garlic paste) 1 tbs
- Haldee (turmeric) 1 tsp
- Namak (salt) 2 tsp or to taste
- Dahi (yogurt) beaten 2 cups
- Pani (water) ½ cup
- Kari pata (curry leaves) 8-10
- Lemon juice 1 tbs
Directions:
Khopra aur til to fry pan may khushbo anay tak bhoon lain. Bowl main nikal lain.
Ussi pan main sabit zeera, Sabit dhania, methi Dana, Sabit kalonji ko bhoon lain. Ek bowl main nikal lain.
Pan main pyaz ko brown hone tak bhoon lain. Ek bowl main nikal lain.
Ab saare bhune hue ajza ko blender main mongphali aur pani shamil karke blend karke paste bana ke rakh dain.
Ek karhai main 2 tsp oil lain aur mircho ko 2 minute k liye paka lain. yaad rakhain color zida change na hoo. Ab ek bowl main nikal lain.
Issi karhai may ½ cup oil dalain garam hojanay per zeera aur rai dana dalain jab khushboo anay lagy tou adrak lehsan ka paste dalain aur bhonain ab ismay bhunay hoye masalao ka white paste shamil karain. Ab haldi aur namak bhi shamil kar dain, sath hi phantii hoi dahi bhi shamil kar dain ab 15 min k liye dhak kar halki anch per pakayain.
jab salan garha hojyee aur oil uper anay lagy then 1/2 cup pani dalain aur sath hi hari mirch bhi dal dain ab mazeed 10-15 minute dhak kar halki anch par paka lain. ( bech bech may chamach chalaty rahain)
ab karhi patay aur lemon juic shamil karain aur 2-3 mimute k liye bareek acnh per paka lain.
Mazedaar hari mirchon ka salan tyar hai.
Add sautéed green chilies, ½ cup water and curry leaves ad let it cook for another 8 mins. Add lemon. Let it simmer for 2 mins.
Delicious Chili curry is ready to serve.
