Hyderabadi Peanut and Sesame Curry with Blistered Chillies

What you need

• 250 g (9 oz) long mild green chillies
• 5 tbsp sunflower oil
• 1 onion, medium, thinly sliced
• 3 tbsp unsweetened desiccated coconut
• 50 g (1/3 cup) roasted unsalted peanuts
• 1 1/2 tbsp white sesame seeds
• 3 cloves garlic
• 2.5 cm (1 in) fresh ginger
• 1/2 tsp red chilli powder
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1 tsp ground coriander
• 15 g (1/2 oz) tamarind, seedless block, or 2 tsp tamarind paste
• 1/2 tsp mustard seeds
• 1/2 tsp nigella seeds
• 1/2 tsp cumin seeds
• 8 leaves curry leaves
• 1 tsp salt
• 1 tbsp coriander leaves, fresh, chopped

Method

Restated from the original video

1. 1

   Soak the tamarind in 80 ml (1/3 cup) hot water for 20-30 min. Squeeze the pulp into the water, strain and discard the fibres.

2. 2

   Wash the chillies and dry them thoroughly. Slit each one lengthwise from near the stem to near the tip, leaving both ends joined.

3. 3

   Heat 2 tbsp of the oil in a wide pan over medium heat. Fry the chillies in two batches, turning, until the skins blister, 2-3 min. Lift them onto paper towels.

4. 4

   In a small pan, heat 1 tbsp of the oil and cook the onion until lightly browned, 5-6 min.

5. 5

   Add the coconut and stir until light golden, 1-2 min. Add the peanuts and sesame seeds and roast on low heat for 1-2 min. Let cool for 5 min.

6. 6

   Blend the roasted mixture with the garlic, ginger, chilli powder, turmeric, garam masala, ground coriander and 120 ml (1/2 cup) water to a smooth paste.

7. 7

   Heat the remaining 2 tbsp oil in the wide pan over low-medium heat. Add the mustard seeds and wait until they crackle.

8. 8

   Add the cumin seeds, nigella seeds and curry leaves and fry for 1 min.

9. 9

   Stir in the spice paste and cook, stirring, until the oil separates at the edges, 3-4 min.

10. 10

    Pour in the tamarind water, 350 ml (1 1/2 cups) water and the salt. Simmer gently for 5 min.

11. 11

    Add the fried chillies and simmer 5-6 min more, until the chillies are soft and the gravy coats a spoon. Add a splash of water if it gets too thick.

12. 12

    Scatter the coriander leaves over the top. Serve hot with biryani or steamed rice.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.