Mirchi Ka Salan

Ingredients

• Oil (2 tablespoons)
• Salt (to taste)
• Curry leaves (a sprig)
• Mustard seeds (1/2 teaspoon)
• Tamarind pulp (1 tablespoon)
• Cumin powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Ginger (garlic paste - 1 tablespoon)
• Onion, finely chopped (1 large)
• Coconut, grated (2 tablespoons)
• Sesame seeds (2 tablespoons)
• Peanuts (1/4 cup)
• Green chillies (10)

Instructions

1. Dry roast the peanuts, sesame seeds, and coconut until they turn slightly brown. Let them cool and then grind into a fine paste.
2. Heat oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and green chillies. Fry until the chillies are slightly blistered.
3. Add the chopped onions and sauté until they turn translucent. Add the ginger-garlic paste and sauté until the raw smell goes away.
4. Add the ground paste, turmeric powder, coriander powder, and cumin powder. Mix well and cook for a few minutes.
5. Add tamarind pulp and salt. Add water to adjust the consistency of the gravy. Cover and cook on low heat for about 15-20 minutes.
6. Serve the Mirchi Ka Salan hot with biryani or rice.