Wednesday, August 3, 2011

Pakoda chilly dry curry.....(Thick Green chilly )

Pakoda chillies are little fatter than green chillies , normally used for making Mirch Pakodas.
This curry is very spicy and good to eat with chapatis and pooris and plain rice too..

Things Needed:
Pakoda Chillies : 5 to 6
Channa Powder ( Besan ) : 2 Table spoons
Salt : to taste
Jaggery : 1 Table spoon
Curry Leaves: 5 to6 leaves.
Coriander Leaves : 2 Table spoons .
Oil : 2 Table spoons
Jeera 1/2 Tea spoon
Fenugreek Seeds : 1/4 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Lemon 1/2 rind

Method:
Wash and cut Mirch chillies in to small pieces. Cut coriander leaves and curry leaves.
Keep a pan on the fire. Put oil and heat for 10 seconds. Put jeera and fenugreek seeds . Add curry leaves and ingh and The big chillies and fry nicely on slow fire for 3 to 5 minutes. Add jaggery, salt and turmeric powder. Mix well and fry again . Add channa powder and leave it for 3 to 4 minutes. Let it cook nicely. Now add coriander leaves and lemon juice to it and remove the curry from the pan and serve with hot chapatis.
Note : Cut chillies in to small pieces so that it cooks faster. Cook on the slow fire so that no need to add water to it.
Serves : 2 to 3

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