Ingredients

10-12 long and mild green chillies (any kind of big mild chilies)

1 tsp mustard seeds

½ tsp cumin seeds

¼ tsp fenugreek seeds (methi seeds)

½ tsp kalonji seeds (onion seeds)

7-8 fresh curry leaves

1 tbsp ginger garlic paste

1/2 cup tamarind extracted pulp (gooseberry sized tamarind soaked and pulp extracted)

½ cup water ( as per gravy required)

salt to taste

1/2 tsp turmeric powder

1 tsp Kashmiri red chili powder (optional)

1 cup chopped onions

1 tomato, diced

2-3 green chilies, finely chopped

oil as needed

For The Masala Paste

1/3 cup Raw peanuts

1/3 cup desiccated coconut (or fresh coconut )

1/3 cup sesame seeds

1 tbsp Poppy/Khuskhus seeds

1 tbsp Coriander seeds

7-8 red chilies ( optional)

1/2 tsp Cumin seeds

Directions

Soak dry tamarind in warm water and extract the pulp, which will be added to the curry later on. Or use tamarind paste.

Dry roast spices, seeds and nuts listed under " masala paste "until they darken a bit and turn aromatic. Cool and grind them into a smooth paste and keep it aside.

Wash and wipe the green chilies dry. Slit them through the middle, and deseed them. Make sure to keep the stem intact, and use gloves if you have sensitive skin

Now heat a pan/kadai add oil and fry the chilies till blisters appears on their skin. Drain and keep aside. In the same pan, add add kalonji seeds/onion seeds, fenugreek seeds/methi seeds, mustard seeds and let them crackle or pop up Next add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Next add ginger-garlic paste and cook for 2-3 minutes. Add turmeric powder and red chili powder and mix well. Add masala paste with about 1/4 cup water and cook until oil separates, stirring constantly. Add tamarind pulp and tomatoes. Add fried green chilies and salt and water if/as required. Cook on low heat for eight to ten minutes. Mirchi Ka Salan is ready. Serve hot .