Hey, foodies! Today, we’ve got a flavorful recipe using leftover garden green chilies. Let’s turn these vibrant chilies into a mouthwatering delight
Ingredients:
1 tsp jeera (cumin seeds)
Green chilies (quantity to your spice preference)
1 medium onion, chopped
2 medium tomatoes, chopped
1 sprig of curry leaves
6-7 garlic pods
1/2 tsp turmeric powder
1 1/2 tsp salt (adjust to taste)
2 medium-sized balls of tamarind
Cooking oil (as needed)
Steamed rice for serving
Instructions:
Heat Oil: Start by heating oil in a pan over medium heat.
Add Jeera: Once the oil is hot, add 1 tsp of jeera (cumin seeds) to the pan. Allow them to crackle, which should take a few seconds.
SautƩ Aromatics: Add the green chilies, chopped onion, chopped tomatoes, curry leaves, and garlic pods to the pan. SautƩ these ingredients until they become soft and fragrant. This should take approximately 5-7 minutes.
Seasoning: Add 1/2 tsp of turmeric powder and 1 1/2 tsp of salt (adjust to your taste). Mix well to ensure even seasoning.
Tamarind: Add the tamarind balls to the mixture. You can also soak the tamarind in a little warm water before adding it to make it easier to blend into the dish.
Simmer: Reduce the heat to low and let the mixture simmer for about 15 minutes or until it becomes very soft. Stir occasionally to prevent sticking and ensure even cooking.
Mash and Blend: Once the mixture has cooked down and the ingredients are soft, use a spatula or ladle to mash it until it becomes a coarse paste or gravy. Continue to cook for a few more minutes to meld the flavors.
Serve: Your green chili paste or gravy is ready! Serve it hot with steamed rice.
Enjoy your homemade green chili dish made from leftover garden chilies!
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