Name: Mirchi Ka Salan recipe by Manini Badlani at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Large green chillies or jalapenos - 6 to 8; Oil - 3 tbsp; Tamarind Paste - 1 1/2 tablespoons; Water - 1/2 cup; Kalonji (Nigella Seeds) - 1/2 teaspoon; Mustard Seeds - 1/2 teaspoon; Cumin Seeds - 1/2 teaspoon; Curry Leaves - handful; For the ground paste:; Onion - 1 (sliced); Desiccated Coconut - 1/4 cup; Roasted Peanuts - 1/4 cup; Sesame Seeds - 2 tablespoons; Ginger Garlic Paste - 2 teaspoons; Red Chilli Powder - 2 teaspoons (this is a spicy dish); Grated Jaggery - 1 to 2 teaspoons; Salt to taste

Ingredients Serving: 4

Large green chillies or jalapenos - 6 to 8
Oil - 3 tbsp
Tamarind Paste - 1 1/2 tablespoons
Water - 1/2 cup
Kalonji (Nigella Seeds) - 1/2 teaspoon
Mustard Seeds - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Curry Leaves - handful
For the ground paste:
Onion - 1 (sliced)
Desiccated Coconut - 1/4 cup
Roasted Peanuts - 1/4 cup
Sesame Seeds - 2 tablespoons
Ginger Garlic Paste - 2 teaspoons
Red Chilli Powder - 2 teaspoons (this is a spicy dish)
Grated Jaggery - 1 to 2 teaspoons
Salt to taste

Instructions

Wash and dry chillies carefully. Make a small cut with a knife and then shallow fry in 1 tablespoon of oil till they soften. Remove and keep aside.
In the same pan add 1 more tablespoon of oil and lightly brown sliced onions. Add peanuts, sesame and dessicated coconut. Roast until fragrant.
Cool and grind into a powder. Add ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder and salt to taste.
Heat remaining oil and add mustard seeds, nigella seeds, cumin seeds and curry leaves. On crackling, add ground masala paste and saute for 4 minutes
Mix the tamarind pulp and 1/2 cup water. Add it to the fried masala paste. Let it simmer. Add the fried chillies and cook.
Add about 1 cup water to thin the curry, grated jaggery and let it simmer till it reaches your desired thickness.
Serve hot with Biryani.

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