Mirchi ka salan

Mirchi ka Salan 

for masala:

• 4 tbsp peanuts / groundnuts
• 3 tbsp sesame seeds / til seeds
• 1 tsp poppy seeds / khus khus / gasgase
• 2 tbsp dry coconut / kopra
• 1 inch ginger / adrak, roughly chopped
• 2 cloves garlic / lasun
• ½ tsp garam masala
• ½ tsp turmeric / haldi
• 1 tsp kashmiri chili powder / lal mirch powder
• 5 seeds methi / fenugreek seeds
• ½ cup water, as required to blend

other ingredients:

• 6 banana peppers, less hot
• 5 tbsp oil
• 1 tsp cumin seeds / jeera
• few curry leaves / kadi patta
• ½ medium sized onion, finely chopped
• ½ cup tamarind paste or more
• salt to taste
• 1 tsp jaggery / sugar 
• 2 cups water, as required to adjust consistency
• 2 tbsp coriander leaves, finely chopped

Instructions 

1. firstly, dry roast peanuts, sesame seeds, poppy seeds and coconut.
2. transfer to small blender and allow it to cool completely.
3. also add ginger and garlic, garam masala, turmeric and chili powder, methi seeds.
4. add water as required and blend to smooth paste. keep aside.
5. in a kadai heat oil and fry de-seeded banana peppers . keep aside.
6. now add cumin and curry leaves.
7. furthermore, add onions and saute.
8. add prepared masala paste, tamarind water, jaggery and salt.
9. mix well and add 2 cups of water.
10. cover and simmer for 30 minutes.
11. further place the fried chilis into salan and also add coriander leaves.
12. cover and simmer for 5 minutes.
13. finally, serve mirchi ka salan with biryani or roti.