Menasina Gojju

Ingredients

• - 400g green chilli in sesame-tamarind sauce
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare large green chillies: Wash 6-8 large plump Byadgi or bhavnagri green chillies. Slit lengthwise on one side only.
2. Make peanut-sesame filling: Dry roast 3 tbsp peanuts and 2 tbsp sesame seeds separately. Cool and grind coarsely with 1 tsp coriander powder, half tsp cumin, salt and a pinch of jaggery.
3. Stuff chillies: Fill each slit chilli with the peanut-sesame mixture.
4. Make gojju gravy: Blend half cup fresh grated coconut, 2 dried red chillies, 1 tsp tamarind paste and 1 tsp jaggery to a smooth paste.
5. Heat oil: Heat 3 tbsp oil. Fry the stuffed chillies on medium heat 3-4 minutes turning gently. Remove.
6. Make gravy: In the same oil add 1 finely chopped onion and cook 8 minutes. Add the coconut gojju paste and fry 5 minutes.
7. Add water and tamarind: Add 1 cup water, half tsp tamarind paste and salt. Bring to a boil.
8. Add stuffed chillies: Add chillies to the gravy. Cook on low heat 8-10 minutes.
9. Taste balance: Menasina gojju should have the sweet-sour-spicy Karnataka balance. Add more jaggery or tamarind to adjust.
10. Serve: Adjust salt. Serve with rice, dosa or roti.