Hyderabadi style green chilli is very easy to make and taken as a condiment with lentils and rice, or if you are a spice lover, you can eat it on its own. It is simply amazing when the sweet, sour and chilli flavors melt in the mouth.
250 gm green chillies (medium sized)
250 gm onions (sliced)
3-4 dry red chilles (optional)
A pinch of fenugreek seeds (methi dana)
A pinch of mustard seeds (rai)
A pinch of onion seed (kalonji)
8 -10 dried curry leaves
2 tbsp dried corriander (sookha dhanya)
2 tbsp poppy seeds
1 tbsp desiccated coconut
1 tbsp roasted black chickpeas (bhune huay kalay chanay)/ peanuts
1 1/2 tsp red chilli powder
1 tsp salt
2 tbsp tamarind pulp
1 tbsp sugar
1/3 cup oil (more if reqd)
Roast corriander, coconut, poppy seeds and black chickpeas/peanuts on medium heat for a a couple of minutes. Grind together to a fine a powder.
Heat oil in a saucepan. Add fenugreek seeds, mustard seeds, onion seeds and red chillies. When they start to splutter add onion and curry leaves. Don't brown onion. Add green chillies when onions get soft. Stir again. Add the ground powder. Stir to coat the chillies. Add salt, red chilli powder, sugar and tamarind pulp (remove seeds from pulp if any). Cook on low heat for 10 -15 minutes or until green chillies are tender and oil begins to separate at sides. Chillies should not be too soft. Adjust seasonings if required. Hyderabadi style green chillies are ready. They can be stored in refrigerator for upto 2 weeks.