This fiery dish hails from Princely state of Hyderabad. Generally accompanied alongside biryani this dish can be eaten as a main dish also. Banana chillis are simmered in sauce made of toasted Sesame, peanut and coconut enriched with tamarind and Jaggery.
SERVES – 6
Cooking oil- 1.5 cup, Onion sliced-500gms, Ginger & garlic paste -75gms, Curry leaves, Paste, Haldi pwd-1.5tsp, Spice pwd, Salt-to taste, Tamarind-1cup, Jaggery-80gms, Salan chilies
Desiccated coconut-70gms, Peanuts Roasted-70gms, Sesame seeds-50gms, Spice pwd, Coriander seeds-20gms, Cumin seeds-20gms
1-Heat Oil in a pan Add sliced onion allow them to fry till golden brown. Separate 60%of fried onions in a tray.
2-Add salan chilies in same oil (in batches of 4-5) fry them till soft. Separate the fried Chilies in a tray.
2-Add ginger & garlic paste to the cooking pot & cook with rest of the 40% onions.
2-Folowed by curry leaves, coconut, sesame, peanut paste & turmeric pwd .allow them to cook on slow flame for 10-15 minutes.
3-Add coriander pwd, cumin pwd, 60% of the separated friedonions to above masala. Next add Tamarind pulp and Jaggery. Continue cooking on a flame till oil leaves the masala.
4-Towards the end add fried Salan chilies in the masala.