Wash red chillies and remove their stalks. Wipe them dry with a kitchen towel
Keep the garlic ready
Dry roast garlic in a pan for 1 minutes. switch off the flame
Add coconut when garlic and pan is still hot
Chop chillies and directly add into the jar. I chopped using a pair of sizzors.
Add garlic, coconut and oil into the mixer with chillies
Grind into coarse paste, pulsing the mixer till it looks even and no big pieces of chillies or garlic can be seen.
Add this paste to a pan, heat till starts to bubble from sides. Add salt, cumin powder, red chilli powder and turmeric powder.
Lower the flame to medium and add vinegar, cook the mixture.
Mixture after 25 minutes of cooking
After 35 minutes
Final texture that I preferred and when I thought the chillies have softened properly.
Enjoy with traditional Maharashtrian Bhakri or rice prepartion
