This is so yummy and quick to make. When mom came to visit in summer of 2007, she made it.
Wash thick green/red chillies and dry them nicely. Thick green chillies work best but you can use regular green chillies you get at indian stores. Don't use Jalapeno peppers, they are too hot. that is unless you love fire in your mouth!!
adarak garlic paste - 2 tbs each
methi 1 spoon
rai (mustard seeds) - 3-4 spoons
saunf (fennel seeds)- 2 spoons
roast methi and rai and saunf and grind them
put some vegetable oil in skillet and roast garlic ginger paste, add tamarind paste 1 tsp and 1/2 cup vinegar. add salt and sugar(jaggery) to taste. Add chillies. Now add grinded masala. let it cook for 2-3 minutes and cool it before putting in container.
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