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1
Wash and pat dry the jalapenos. Make a slit in each lengthwise.Scoop out the seeds and veins from them.I did not remove all of the seeds because I wanted to keep my gravy little spicy.Its upto you!!! You can keep the stems intact if using smaller chillies.I removed the stems because I used jalapenos.Cut the chillies into halfs or thirds.I did.You can keep them whole too.Keep aside.
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2
In a small pan , dry roast all the dry ingredients one by one and set them aside.Rub off the skins of the peanuts after they are cool. Grind them all separately in a spice grinder/coffee grinder to a fine powder without adding any water. Set aside.
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3
Grind the onions to a smooth paste in a blender.In a cooking pot,heat the oil on medium high.Once hot enough,add the green chillies.The oil will splutter as you add the chillies so cover with lid.Carefully stir fry them for 3-5 minutes. Once done remove the chillies to a plate and keep aside.
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4
For the sauce :In the same hot oil, on medium heat add the cumin seeds,brown mustard seeds, curry leaves and fenugreek seeds.Allow the spices to splutter for a minute till you smell the aroma. Add the onion paste and immediately cover the pan with a lid because the paste will splutter. Allow it to saute for 3-6 minutes covered.
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5
Next, lower the heat , remove the lid and add ginger garlic paste and fry for 3-4 minutes. Add the sesame seed powder,poppy seeds powder,corinader powder, cumin powder and peanut powder and stir fry the masala for 2-5 minutes or until you see that the mixture comes together and starts leaving oil on the sides of the pot.
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6
At this point add red chilli powder [if using], and salt.Keep stir frying the masala for about 3 minutes on medium low heat. Stir fry until you are done away with the raw odor of the peanuts and the ginger-garlic paste.
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7
Next, dilute the tamarind paste with 2 cups of water and mix well.Add the pulp to the pot along with the fried green chillies and stir well.Cover the lid and let the gravy simmer for 15-20 minutes the chillies are well cooked in the masala gravy.
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8
Remove from heat and serve.
