Green Chillies In A Peanut Sesame Sauce

Photo: Tanvi

Ingredients

1/2 b fresh jalapenos [or any fleshy green chilli of your choice]

Dry Ingredients:

1 tablespoon white poppy seeds [khus-khus]

1/4 cup white sesame seeds [safed til]

1/2 cup raw peanuts

1 teaspoon whole coriander seeds

1 teaspoon cumin seeds

Sauce

2 teaspoons cumin seeds

1/2 teaspoon brown mustard seeds [rai]

1/4 teaspoon fenugreek seeds [methi dana]

3 tablespoons oil [I used canola]

2 large onions, thick sliced

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon red chili powder [optional]

2 tablespoons thick tamarind pulp

4 curry leaves

Salt to taste

Preparation

Wash and pat dry the jalapenos. Make a slit in each lengthwise.Scoop out the seeds and veins from them.I did not remove all of the seeds because I wanted to keep my gravy little spicy.Its upto you!!! You can keep the stems intact if using smaller chillies.I removed the stems because I used jalapenos.Cut the chillies into halfs or thirds.I did.You can keep them whole too.Keep aside.

In a small pan , dry roast all the dry ingredients one by one and set them aside.Rub off the skins of the peanuts after they are cool. Grind them all separately in a spice grinder/coffee grinder to a fine powder without adding any water. Set aside.

Grind the onions to a smooth paste in a blender.In a cooking pot,heat the oil on medium high.Once hot enough,add the green chillies.The oil will splutter as you add the chillies so cover with lid.Carefully stir fry them for 3-5 minutes. Once done remove the chillies to a plate and keep aside.

For the sauce :In the same hot oil, on medium heat add the cumin seeds,brown mustard seeds, curry leaves and fenugreek seeds.Allow the spices to splutter for a minute till you smell the aroma. Add the onion paste and immediately cover the pan with a lid because the paste will splutter. Allow it to saute for 3-6 minutes covered.

Next, lower the heat , remove the lid and add ginger garlic paste and fry for 3-4 minutes. Add the sesame seed powder,poppy seeds powder,corinader powder, cumin powder and peanut powder and stir fry the masala for 2-5 minutes or until you see that the mixture comes together and starts leaving oil on the sides of the pot.

At this point add red chilli powder [if using], and salt.Keep stir frying the masala for about 3 minutes on medium low heat. Stir fry until you are done away with the raw odor of the peanuts and the ginger-garlic paste.

Next, dilute the tamarind paste with 2 cups of water and mix well.Add the pulp to the pot along with the fried green chillies and stir well.Cover the lid and let the gravy simmer for 15-20 minutes the chillies are well cooked in the masala gravy.

Remove from heat and serve.