Enjoy this sizzling hot spicy Indian curry and let your taste buds feel the heat.

Step 1: Ingredients

Step 2: Preparation of Spice Paste

Part I

1. Roast the dry coconut without any oil till it changes to brown.

2. Take a pan and roast all the peanuts,sesame seeds and half of the coriander seeds,cumin seeds,fenugreek seeds and nigella.

3. Now, in a pan lightly brown the onions.Make a smooth paste of the above mentioned ingredients with 4-5 chillies( bird's eye).

Part II

1. Remove the chili crowns then Rinse and wipe dry the green chilies.

2. Slit the chilies vertically but do not break them.

3. Heat about 2 tsp oil in a pan and fry the chilies till light brown. Remove and drain it on kitchen tissues.

4. Now in the same pan add more oil.

5. Fry coriander seeds, cumin seeds , fenugreek seeds, curry leaves and nigella till they pop.

6. Add ginger- garlic paste and saute it for 1 min.

7. Add the ground spice paste and turmeric powder and fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.

8. Now add curd in it and saute it for 1-2 min.

9. Add 2 cups of water. 9. Stir and simmer for 5 min.

10. Add fried green chilies & salt and simmer for 7-9 minutes more.

11. Finally ,Add lemon juice and chopped coriander leaves and garnish it with green - red chillies.

12. Serve this hot curry with plain steamed rice.

Notes:

The gravy thickens as it cooks, so add more water if required.

If you want to remove the hotness from the chilies , remove the seeds from the chilies.

1. Finally ,Add lemon juice and chopped coriander leaves and garnish it with green - red chillies.
2. Serve this hot curry with plain steamed rice.