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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Deep fry green chilies in hot oil. Remove and keep aside. | 2. Grind together dessicated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste. | 3. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals. | 4. Add yoghurt and salt and stir for 3-4 minutes. | 5. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. | 6. Add the fried chilies to the hot gravy. Let the gravy come to a boil. | 7. Remove from heat and garnish with finely chopped coriander leaves. | 8. Serve hot with biryani/pulao/paratha. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green chilies	250			24287.8561	6000.0	0.0	0.0
cooking oil	50	ml		-	-	-	-
tamarind pulp	30			17.8	0.0	3.96	0.1
yoghurt	100			17.8	0.0	3.96	0.1
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt				-	-	-	-
onion	250		roasted	16000.0	3736.0	440.0	40.0
peanut	35	g	roasted	198.45	5.6455	9.03	17.234
coconut	35	g	desiccated	123.9	5.3305	1.1655	11.7215
ginger garlic paste	20	g		17.8	0.0	3.96	0.1
sesame seed	5			427.5	19.6425	13.3575	36.0
coriander leaf	1	sprig		0.5111	0.0816	0.0473	0.0116

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.