Hyderabadi chilli curry

1 cup large green chilies

1 tsp garlic (ground)

1 tsp ginger (ground)

2 tsp sesame seed powder

2 tsp ground raw peanuts

1 tsp cumin seeds

2 tsp coriander seeds

4 medium onions

Half tamarind (soaked in 2 cups water)

Half grated coconut

Ghee or oil

Slit the chilies lengthwise. Do not use capsicums. Fry these till they brown. Remove and drain.

Fry the onions, add the garlic, ginger, sesame, cumin, coriander, and peanuts. Fry a few minutes longer. Add the coconut.

Squeeze out the juice from the tamarind and remove all the pith. Add to the onions and masala on the fire and simmer for 10 minutes. Add the fried chilies and cook for 15 minutes more.

Stuffed Parwal curry

Half kg Parwal

Half kg onions

Half cup mustard oil

4 medium size green mangoes (optional)

1 tiny lump of jiggery

0.25 cup curd

2 green chilies

Salt to taste

Grind paste

1 tbsp coriander seeds

1tbsp aniseed seeds

1 tbsp cumin seeds

Half tsp mustard seeds

1 tsp fenugreek seeds

2 whole pods garlic

2 inch piece ginger

1 tbsp turmeric

Scrape and cut Parwals lengthwise, remove the seeds and wash thoroughly.

Chop the onions and green mangoes finely. Mix the onions and mangoes with the masala paste and add salt to taste.

Stuff the Parwal with this mixture and tie with a string. Fry the remaining masala, left over from the stuffing. Put in the Parwal carefully. Beat the cuds well and add along with an equal quantity of water. Simmer gently till the Parwals are done, just before they are ready, crumble in the jiggery.

Cook till the curry is thick and the oil rises to the surface.