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Slit chillies lengthwise, soak them in salt water for 1/2 an hour, drain & keep aside. Heat Oil& fry chillies till the chillies change its colour - keep aside. In the same oil fry the minced onions to a golden brown add ginger garlic paste & fry on slow heat for 2-3 mins.now add the onion paste ingredients & continue to fry on low heat till oil comes to the surface, at this stage add the tamarind pulp & salt to taste mix well & leave to simmer, & the gravy thicken - now drop in the fried Chillies, mix well & leave to simmer for a further 3-5 mins. Remove from heat & garnish with chopped corriander leaves & serve with Roti/Pulao or boiled rice.
P N If more tamarind is required - as per yr. taste you could include accoring to your taste.
The Gravy should resemble a sauce consistency
Pearls recipe
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