Mirchi ka Salan

This is a typical Hyderabadi speciality. As in most cases, there is a simple version and exotic versions. This version is more exotic than most versions and makes a lovely accompaniment to Jeera rice, Fried rice or plain Basumati rice. 

Ingredients: 
200 gms Long Green chillies (aka wax peppers) - Wash and slit (remove seeds if you cannot tolerate the heat) 
Tamarind- one small gooseberry size- soak and extract juice 
Coriander leaves- chopped 3 tbsp 
Oil- 5-6 tbsps 
Salt to taste

A	For tempering	1 tsp Mustard 1 tsp Jeera ¼ tsp Methi seeds 6-8 curry leaves
B	Grind together	6 cloves garlic ¾” ginger 1 large onion 2 medium tomatoes 3 tbsp grated coconut
C	Roast and powder	2 tbsp ground nuts 2 tbsp sesame seeds 1 tbsp jeera
D	½ tsp turmeric powder 1 tbsp jeera powder 1 tbsp coriander powder 1 tsp chilli powder

Method: 
Heat oil in a kadai, fry prepared chillies till white and keep aside. To the same oil, add “A” and let the seeds crackle. Add paste “B” and fry for a minute. Add “C” and “D”. Cook till the oil separates. Add tamarind juice, salt and 2 cups water. Boil till the gravy thickens. At the end, add the prepared chillies and boil. Remove from fire and garnish. This tastes better if served a couple of hours after preparation when the flavours blend. You can use regular chillies with or without the seeds if you can stand the spice.