Ingredients :
Jalepenos 8
Tomatillos 3
Tomato 1
Onion 1
Coconut powder
Peanuts 3/4 cup
Sesame seeds 1 tbsp
Corriander powder 1/2 tsp
cumin seeds
mustard seeds
curry leaves
corriander leaves
cloves 4
cinnamon stick 4
Ginger garlic paste 2 tsp
Garam masala powder 1/4 tsp
bay leaf 1
cardamom 2
Tamarind
Oil
Salt
Procedure :
Split opn the jalapenos and remove the pith and the seeds.
Cut open the tomatillos into 4 on one side only, leave the other end intact.
Dry roast peanuts, red chilli, cloves, cinnamon, cardamom, bay leaf, and sesame seeds in a non stick pan.
Grind them up into fine paste.
Soak tamarind and extract the pulp.
To the pan, Add 3 tbsp of oil. Cover and cook the split jalapenos and tomatillos till they are tender and set them aside. They should not fall apart.
To the same pan add mustard seeds, curry leaves, cumin, and then saute the onions. Add tomatoes and cook till they are fully done.
Add garam masala, salt, corriander powder, coconut powder/milk, and the above peanut-sesame paste.
Add the tamarind juice and some water if necessary to make nice smooth gravy.
Now add the fried jalapenos and tomatillos to the gravy and cook till oil seperates.
Garnish the way you like and its the best when served with hyderabadi biryani or basmati rice...
Done.
