I am a fan of jalapeno - the greatest pepper on earth, so I decided to blend the two flavours - jalapeno flavour and typical Hyderabadi saalan flavour, the result was simple amazing.
Find out how to make Jalapeno Hyderabadi style which has coconut, sesame seeds, tamarind with tadka of curry leaves.
- 8 Jalapeno
- 2 large onions
- 1” ginger
- 4 garlic cloves
- 1 tbsp Sesame seeds
- 2 tbsp Peanuts
- 1 tbsp Dessicated Coconut
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
- 1 tbsp coriander seeds
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- ½ tamarind pulp
- 12-15 Curry leaves
- 1 cup cooking oil
- Wash the Jalapeno, make slits along the length ensuring that the end is intact. Remove seeds.
- Roast the onions on a griddle till they soften and turn light golden brown.
- Dry roast together on medium heat the sesame seeds, peanuts, dessicated coconut, cumin seeds, fenugreek seeds and coriander seeds till they darken slightly and start emitting an aroma.
- Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder to a fine paste.
- Mix in the tamarind water.
- Fill jalapeno with this mixture . Keep aside remaining.
- Heat oil, saute curry leaves for a few minutes.
- Add the stuffed Jalapeno and fry for about about 2-3 minutes. Mix in remaining masaala gently.
- Add little water, cover and cook on medium heat, stirring occasionally but very gently, till the jalapeno are tender.
- Serve hot with plain rice or parathas.
Do You Know?
Because of the innate hotness of all Chile peppers, they can burn not only the inside of your mouth, but your skin as well.
If you find that you simply can't bear the heat after eating a Chile pepper, try to consume a dairy product, like milk, yogurt, or ice cream.
Dairy products contain a chemical called casein that combats the effects of Chile peppers, by stripping it from its receptor site on the skin.