Mirchi ka Salan

Methods

• Slit green chilli lengthwise without cutting through.
• Heat 1 tbsp oil in a non-stick pan, add the chillies and saute till they are just done or for 3-4 minutes, taking care that they do not brown.
• Heat another non-stick pan, add sesame seeds and roast till they begin to plop. Add mustard seeds, red chillies and peanuts and roast till fragrant. Add onions, ginger, garlic, 3-4 curry leaves and coconut and saute till coconut becomes a light brown. Set aside to cool.
• Transfer the mixture into a blender jar and blend to a fine paste adding sufficient water.
• Heat the remaining oil in the first pan, add cumin seeds, remaining curry leaves and ground paste and saute till oil begins to separate.
• Add chillies and 1 cup of water, mix well and simmer for 5 minutes.
• Add tamarind pulp, sugar and salt and mix well and simmer for 1-2 minutes.
• Transfer into a serving bowl and serve hot with biryani.