Bajji Molaga(Big Chilly) Gravy

Bajji Molaga (Big Chilly) Gravy [ Normally served with Roti  & Chapatti]		Method : Dry powder – Place Kadai roast the Dhania and fennel seed(Saunf) in low flame till it turns light colour. Cool and pound into powder Grinding: Slice 1 onion, place Kadai/wok heat 2 tsp oil fry the onion till pink. Cool and grind this with Ginger-garlic paste add little water if required. Keep aside Now Grind fresh coconut and take 1st & 2nd  milk [For taking milk- grind coconut with  sufficient water into paste and pour this in a strainer squeeze and take 1st milk / to same squeezed coconut add 1 more cup of water/mix and pour into the strainer as 2nd milk] Now slit the Bajji Molaga( Light green big chilly- used as vegetable) into 2 pieces  lengthwise. Chop Onion & Tomatoes into pieces. Place Kadai heat the 3 tbsp oil, lower the flame, fry the Bajji Chilly for till half cooked. Remove and keep aside. To the same oil, add chopped onion & bay leaf, fry till pink & transparent. Add chopped tomatoes, ground Masala mix it, further add mint leaves, turmeric , red chilly / Dhania mix & salt -  fry till oil separates at the sides. Now add both the coconut milk & dry powder along with the fried Bajji Chilly. Cover and cook in low flame for another 5 minutes. Remove the lid, Now add curry leaves and chopped coriander leaves and cook for 2 more minutes till it is semi thickened consistency. Serve hot with Chapattis /Roti. It is also good with Veg/Non Veg Pulao.  Tip : Cooking in low flame tastes better.
Ingredients:
Bajji  Molaga        (Big Chilly )	6-7 Nos
Onion	2 Medium
Bangalore Tomato	1  Big
Ginger –Garlic Paste	1  tsp
Red chilly/Dhania mix	1 ½  tsp
Turmeric	2-3  pinch
Salt	To taste
Oil	3-4 tbsp (Say12 tsp)
Bay leaf	1 no
Curry leaves	6-8 nos
Chopped coriander leaves	2  tbsp
Mint leaves	6-8 nos
Grated Fresh Coconut	1 small cup  (Katori)
Dry Powder
Fennel seed (whole)	1 tsp
Dhania(whole)	1 tsp
Tip :
Red Chilly  & Dhania Powder mix :: 100 : 150 gms.