Deseed and remove stalk of chillies.
Put plenty of water to boil, adding a little salt.
Put chillies in boiling water, and cook till whitish in colour.
Drain, chop into large sections or keep whole.
Heat oil in a large frying pan.
Add chillies, fry for 1 minutes, remove. Keep aside.
Add cumin seeds, allow to splutter.
Add curry leaves to oil, asafoetida, ground paste, coconut.
Stir and cook for 3-4 minutes.
Add ground powder, masala powders, simmer till oil seperates.
Add salt and tamarind water, and 1 cup water.
Add chillies, boil till gravy is thickened and oil floats on top.
Serve hot with sheermal, khuskha or parathas.
Making time:30 minutes
Makes: 5-6 servings
Shelflife: 2 days refrigerated
Roast and grind to a powder:
1 tbsp. peanuts
1 tbsp. sesame seeds
1 tsp. cumin seeds
Grind to a fine paste:
1 large onion
1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji
Introduction to Hyderabad Dishes