Total Calories: 270
1. Prepare the tamarind paste. Put the peanuts in a small nonstick skillet and roast them over medium heat until a few shades darker, about 2 minutes. Transfer to a bowl. Then roast together the coconut, coriander, sesame, and poppy seeds, and 2 teaspoons black cumin seeds until a few shades darker, about 2 minutes. (Or roast each separately, following tradition.) Transfer to the peanut bowl. Let cool, then grind everything in a spice grinder or food processor, together or in batches, to make them as fine as possible. Mix in the cayenne pepper and turmeric, and reserve.
2. Place the Anaheim and serrano peppers in a bowl and toss with the salt. Set aside about 30 minutes, then wash, drain, and dry them on a towel. (Drying is essential, or the oil will splutter when you fry them.)
3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the reserved 1/2 teaspoon cumin seeds and the mustard, fenugreek, and kalonji seeds, then the towel-dried peppers and fry (in 2 batches, if needed) until they are barely browned, 1 to 2 minutes. Leaving the oil behind, drain well and transfer everything to a bowl.
4. In the same oil, fry the onion over medium-high heat until golden, 5 to 7 minutes. Leaving the onion in the skillet, remove most of the oil and discard or reserve for another purpose. To the onions, add the tamarind paste, water, curry leaves, roasted spice mixture and 1 teaspoon salt and cook over medium heat until the sauce is very thick and the oil separates to the side, about 20 minutes. Mix in the fried peppers and cook another 10 to 12 minutes to blend the flavors. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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