Bajji Mulaku Curry (Long Green Chili Masala)

Ingredients

• Bajji mulaku (long green chilies) - 4 whole
• Onion - 1 whole
• Tomato - 1/2 cup
• Garlic - 1 tbsp
• Ginger - 1 tsp
• Kashmiri red chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1 tsp
• Fennel seeds - 1 tsp
• Pudina leaves (mint) - 1/2 tsp
• Sugar - 1 tsp
• Water - 1/4 cup
• Salt to taste
• Oil

Instructions

1. 1Slit each bajji mulaku lengthwise and remove the seeds; sprinkle with turmeric powder and salt, toss to coat, and let the chilies marinate for 20 minutes.
2. 2While the chilies marinate, chop the onion, tomato, garlic, and ginger so everything is ready to go.
3. 3Toast the mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds briefly in a dry pan until fragrant, then transfer to a blender with the pudina leaves and Kashmiri red chili powder and grind to a smooth paste.
4. 4Heat oil in a pan over medium heat and sauté the marinated chilies in the oil for 2-3 minutes, until they blister lightly; transfer the chilies to a bowl and keep them warm.
5. 5In the same pan with the remaining oil, fry the chopped onion until golden brown and fragrant, then add the chopped garlic and ginger and sauté briefly.
6. 6Add the chopped tomato to the pan and cook until it breaks down and the mixture is well combined, then stir in the prepared spice paste.
7. 7Season with salt and pour in 1/4 cup water, bring the masala to a boil so the flavors meld and the sauce thickens slightly.
8. 8Return the sautéed chilies to the pan, mix gently, cover, and cook for 2 minutes so the chilies absorb the sauce.
9. 9Stir in 1 tsp sugar, adjust seasoning if needed, then remove the pan from heat.
10. 10Serve the curry warm with roti.
11. 11Optional: garnish with chopped cilantro before serving.