Ingredients
Peanuts 2 Tbsp Sesame seeds 1 Tsp Coconut powder 1 Tbsp Oil for Fry Salt to Taste Mustard seeds 1/2tsp Cumin seeds 1/2Tsp Fenugreek seeds 1/4 Tsp Dry red chilly 3 Numbers Ginger garlic paste 1 Tsp Curry leaves 1 Springs Cumin powder 1/2 Tsp Coriander powder 1 Tsp Red chilly powder 1 Tbsp Onions 1 (sliced) Turmeric powder 1 /8 tsp Green chilly 2 Coriander leaves(chopped) 1/2 Bunch Mint leaves (chopped) 1/2 Bunch Green Chilli ( any type) 100 Grams Tamarind juice 1/4 cup Jaggery 1 Piece/sugar 1 tsp Yogurt (beaten) 3 Tbsp Water -as required
Cooking Instructions
1. Heat a pan and on slow flame dry roast the peanuts, sesame seeds, coconut powder and put this into the blender with some water to make a smooth paste. 2. Remove the seeds of mirchi and fry them in the hot oil then take them into a paper towel. 3. Heat oil in a pan add mustard seeds, cumin seeds, dry red chilly, fenugreek seeds,and saute it. 4. Then add sliced onions, salt, curry leaves, and cook this till onions are golden in colour. 5. Then add ginger garlic paste then cook this till raw flavor is gone. 6. Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, peanut paste, water then mix thoroughly. 7. Now cook this in a slow flame for 30 minutes. 8. Then add chopped coriander leaves, chopped mint leaves, beaten yogurt. 9. Once it comes to boil add mirchi, tamarind juice, jaggery and put the lid on to cook for 5 minutes on a slow flame. 10. Serve this hot with rice/chicken /Mutton Biryani or Veg Biryani . Tips add enough water as it cool down as Gravy thicken. its individual choice Thick or thin gravy .
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