| Recipe Name:
Tangy Chilli Gravy |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
25 mins |
3 |
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Ingredients: |
| Capsicum |
|
250g |
| Sauted onion paste |
|
100g |
| Ginger garlic paste |
|
25g |
| Coriander leaves |
|
10g |
| Mustard seeds |
|
5g |
| Cloves |
|
2g |
| Curry leaves |
|
5g |
| Tamarind |
|
50g |
| Oil |
|
2tsp |
| Salt |
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Method: |
- Slit and deep fry the capsicum in hot oil. Remove and keep aside.
- Roast and grind together ingredients for the paste.
- Soak the tamarind in a cup of water and extract pulp.
- Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
- Mix the sauted onion paste and stir for 3 minutes.
- Add the paste and continue stirring.
- Pour 15 ml of water at intervals to avoid paste sticking to the pan.
- Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
- Add the salt and the fried chillies to the hot gravy.
- Boil the gravy for 1 minute.
- Remove and garnish with finely chopped coriander leaves.
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