Mirchi ka Salan

Method

1. Slit green chilli lengthwise without cutting through.
2. 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.
3. 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.
4. Transfer the mixture into a blender jar and blend to a fine paste adding sufficient water.
5. Heat the remaining oil in the first pan, add cumin seeds, remaining curry leaves and ground paste and saute till oil begins to separate.
6. Add chillies and 1 cup of water, mix well and simmer for 5 minutes.
7. Add tamarind pulp, sugar and salt and mix well and simmer for 1-2 minutes.
8. Transfer into a serving bowl and serve hot with biryani.

Additional Tips and Tricks