• Rinse the green chilies and make a slit in the center, lengthwise, keeping the stem and the other end intact. For low heat you may deseed.

Make the salan paste

• Dry roast peanuts on a medium heat until golden and aromatic, for 6 to 7 mins.
• Stir in the sesame seeds and coconut. Roast for 2 mins, until aromatic. Do not burn. Remove from the pan to a plate and cool aside.
• To the same pan, add half of the oil. Saute onions, ginger and garlic until golden, for 9 mins. Remove to the same plate, retaining any excess oil in the pan. Cool down.
• Add the sautéed onions, ginger, garlic, roasted peanuts, coconut & sesame to a blender jar. Pour water and blend to a smooth puree.

How to make Mirchi ka Salan

• Add the green chilies to the same pan and fry them on a medium heat until blistered. If your pan is dry, add a tsp of oil. Mine takes about 5 to 6 mins. Remove to a plate.
• Pour remaining oil to the pan and heat it. Add mustard, kalonji, cumin seeds and curry leaves.
• When they begin to pop, stir in the red chili powder, turmeric, salt, garam masala, followed by the salan paste/puree.
• Mix well and add tamarind, followed by water. Bring to a rolling boil. Cook covered on a medium heat for a minimum of 15 to 20 mins, until thick, smooth, and glossy and you see traces of oil on top. Keep stirring in between.
• Add the fried green chilies and jaggery.
• Cover and cook until the chilies wilt but not mushy, for another 5 to 10 mins. Mine cook down by 10 mins and this can vary for you, depending on the kind of chilies. If your salan is too thick and your chilies are undercooked, add some hot water.
• Taste test and adjust salt and tamarind. Mirchi ka salan should typically taste tangy, spicy, hot and slightly sweet. Turn off when you see oil on top of the gravy and the consistency is slightly runny.
• Serve Mirchi Ka Salan with biryani, plain rice, pulao, chapati, roti or naan.