Mirchi ka salan
· 8 to 10 long chillies/bhavnagri chillies
· 2 tbsp oil
· ½ tsp mustard seeds
· 1 sprig curry leaves
· 1 ½ tsp tamarind pulp
· ½ tsp red chilli powder
· ¼ tsp haldi/turmeric powder
· 1tsp jaggery (optional)
· salt to taste
For masala paste
· 1/4 cup peanuts
· 1 tbsp sesame seeds
· 1 ½ tsp coriander seeds
· ½ tsp cumin seeds
· 1 onion sliced
· 4 to 5 tbsp desiccated coconut
· 5 to 6 garlic cloves
· 1 inch ginger
· 4 to 5 dry red chillies
Heat a skillet/tava, dry roast coriander seeds, chillie, cumin, sesame seeds till fragrant.
Remove in a plate and set aside.
Add coconut and roast till it turns golden brown. Set aside.
Dry roast the peanuts and set aside.
Add the sliced onions ginger and garlic and sauté onions turn light brown. Set aside.
Adding little water grind all this to a smooth paste.
Heat 1 tsp oil in a pan, once the oil is hot fry the chillies till you see whitish skin like blisters on them. Remove and keep aside.
Add more oil in the same pan and once it is hot add the curry leaves followed by mustard seeds. Once they splutter add the masala paste and sauté well till the mixture releases oil.
Add red chilli powder salt and mix well.
Add around 1 ½ cup water and let the masala cook well.
Add the tamarind pulp, jaggery and let it cook for 5 minutes. If you want it to be tangier add ½ tsp more of pulp. Check the gravy before adding more. Add more water if required.
Finally, add the fried chillies and let it cook for 2 to 3 minutes. Garnish with coriander leaves and serve.