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Method :
Cut the
banana chili peppers into slices or discs. Dry roast the peanuts and the
sesame, cumin and coriander seeds. Transfer to a blender or food
processor and grind to a coarse powder. Heat the oil in a large saucepan
and sauté the banana chili peppers for 3-5 minutes. Remove from the pan
and set aside. In the same pan, sauté the onion until light brown. Add
the ginger and garlic and sauté for 2-3 minutes. Now add the powder
mixture and fry for a further 2-3 minutes. Add the banana chili peppers
and the tamarind pulp and stir fry for 3-5 minutes. Check the seasoning
and adjust with salt if necessary. Serve hot.
This fairly
dry dish originates from the princely state of Hyderabad. The house of
Nizam was famous not only for its wealth, but also for its banquets.
This is not a spicy dish; the banana chili peppers are used more for
their flavor than their bite. Many chefs add hot chili powder to make
the dish spicy, but we prefer the original version.
Serves 4 - 6
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