Cooking with B.J

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Hyderabadi Green Chilli Curry


- Green Chillies 1/2 kilo.(medium size)
-Onions 4 (large thinly sliced)
-Coconut(dried)1small piece
-Tumeric pwd 2 tsp
-Ginger and Garlic paste 1tbsp
-Curry leaves 6
-Nigela leaves (kalongi) 1tsp
-Salt to taste
-Tamarind(imili)1 cup(soaked in 2 cups water)
-oil 1/2 cup

To be roasted and ground to a paste:
-poppy seeds 2 tbsp
-Sesame seeds 2 tbsp
-Coriander seeds 2 tbsp
-Cumin seeds 1 tbsp
-Baghar(Fried Garnish):
-Cumin seed1/2 tsp
-Red chilies 6 pods whole
-Fenugreek seeds (methi)6
-Curry leaves 4

Heat oil in a shallow pan.
Fry chillies with salt and remove from pan.Immediately put the ingredients of garnish in the oil,stir for 30 seconds,add sliced onions.
Fry till pale golden.Add all spices to the onions along with the curry leaves.
Now put the chillies in it and fry for 5-7minutes.
Add tamarind pulp in to it and cook on low heat for 10-15 minutes.