Bhajji chili sabji recipe

INGREDIENTS:

1. Bhajji chili - 4
2. Shallot (sambar) onion - 10
3. Tamarind - 1 gooseberry size
4. Curry leaves - little
5. -- To Roast and Grind to paste --
   1. Blanched Pea nuts - 2 teaspoon (tsp.)
   2. Sesame seeds - 1 teaspoon (tsp.)
   3. Split bengal gram - 2 teaspoon (tsp.)
   4. Dry chili - 5
6. Oil - as needed
7. Salt - as needed

PREPARATION:

1. Deseed and chop the bhajji chili.
2. Soak tamarind in water and take thick juice.
3. Dry roast the ingredients under the section "-- To Roast and Grind to paste --" and grind to fine this paste by adding little water as possible.
4. In a pan heat oil and sauté the shallots (sambar onion) and keep it aside. In the same pan sauté the bhajji chili and keep it aside.
5. In the same pan heat more oil. Now add mustard seeds, curry leaves once they stop splattering add the sautéed onion, bhajji chili and sauté for couple of minutes.
6. Now add the tamarind juice, salt and cook until the raw smell of tamarind is gone and oil start starts to separate. Tasty sabji is ready.

NOTES:

1. Goes well with Chappati