This is a very popular side dish for rice preparations especially pulavs and biryanis.Can be served with chapathi/ poori/ other rotis etc,
Ingredients:
Bajji mirapa / bajji mirchi/ chilli – 8 to 10, ( These chilli are large in size, less spicy with thick juicy skin ),
Cashew nuts – 6,
White til – 1 Tablesp,
Tomato puree – 2 Tablesp,
Ginger garlic paste – 1/2 Tsp,
Red chilli powder – 1/2 Tsp,
Haldi – 1/4 Tsp,
Coconut gratings – 1 Tablesp,
Salt,
Dhania powder – 1 Tablesp,
Garam masala – 1/2 Tsp,
Onion – 2 medium, sliced fine,
Sounf – A pinch, ( optional ),
Oil – 3 Tablesp,
Mustard seeds – 1/4 Tsp,
Curry leaves – few,
Jeera -‘2 pinches,
Chopped coriander leaves – 1 Tablesp,
Method:
1).Wash and wipe the mirchi dry with a clean cloth. Give a small cut on them and fry them in a tsp of oil .Keep them aside.
2).Dry fry cashew , coconut and til till they release nice aroma. Add a tablesp of water and make a paste out of it. Keep it aside.
3).Heat a tsp of oil and fry onions, jeera, and sounf till Onion becomes soft. Make a paste out of it.keep it aside.
4).Heat remaining oil, add mustard seeds and curry leaves. Fry till mustard crackles. Add tomato puree and ginger garlic paste, cook for a minute.
5).Add Onion paste ,dhania powder and garam masala, chilli powder, haldi, salt one by one and cook for a minute.
6).Lastly add cashew paste along with 200 ml of water. Cook the gravy for 2 to 3 minutes till all the masalas are well blended. Drop the fried chillies into gravy and let it cook under low flame for another 2 minutes till gravy becomes little thick. Sprinkle coriander leaves.
7).Serve this delicious side dish with masala rice specialities/ chapathi/ roti etc.