1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
½ tsp Kalonji/Nigella Seeds (Optional)
1 tsp Methi/Fenugreek Seeds (Optional)
2 Dry Red Chillies (halved)
A Spring of Curry Leaves
¼ tsp Hing/Asafoetida
1 tbsp Ginger-Garlic Paste
Method:
Preparing Peanut-Coconut Paste:
Heat 1-2 tbsp of oil in a pan and add thinly sliced onions. Fry these onions till they are caramelised and turn golden brown, about 5-8 mins, on medium-high heat. Transfer them into a food processor or mixer jar.
In a same oil roast coriander seeds, sesame seeds and poppy seeds till they turn light golden and release their aroma. Add them to caramelised onions.
In a same wok, stir in desiccated coconut and sauté till they turn light golden shade. Add them to caramelised onion and roasted spices.
Next roast peanuts in a same pan till they are lightly roasted, about 3 minutes, on medium-high flame. Mix them with other fried/roasted ingredients.
Let all these roasted/fried ingredients cool slightly.
Add red chilli powder, turmeric powder, jaggery and dry mango powder/tamarind paste with other roasted ingredients.
Grind these ingredients to smooth paste adding enough water (about ¼-½ cup) as and when needed. Keep it aside until needed.
