MIRCH KA SALAN

INGREDIENTS:

18-20 LARGE GREEN CHILLIES

2 TBSP OIL+FOR FRYING

2 TBSP SESAME SEEDS

1 TBSP CORIANDER SEEDS

1 TSP CUMIN SEEDS

1/2 CUP ROASTED PEANUTS

2 WHOLE DRY RED CHILLIES

1 INCH GINGER ,ROUGHLY CHOPPED

8 GARLIC CLOVES

1 TSP MUSTARD SEEDS

10 CURRY LEAVES

1 ONION FINELY CHOPPED

1 TSP TURMERIC POWDER

2 TBSP TAMARIND PULP

SALT TO TASTE

PREPARATION:

1. WASH,WIPE AND SLIT GREEN CHILLIES LENGTHWISE WITHOUT CUTTING THE CHILLIES INTO TWO.

2. HEAT SUFFICIENT OIL IN A KADHAI AND DEEP FRY FOR ONE MINUTE.DRAIN AND PLACE ON AN ABSORBENT PAPER AND SET ASIDE.

3. DRY ROAST SESAME SEEDS,CORIANDER SEEDS AND CUMIN SEEDS.GRIND THEM ALONG WITH ROASTED PEANUTS,DRIED RED CHILLIES ,GINGER AND GARLIC.

4.HEAT 2 TABLESPOONS OIL IN A PAN,ADD MUSTARD SEEDS.ONCE THEY SPLUTTER ADD CURRY LEAVES AND SAUTE FOR 1/2 MINUTES.ADD ONION AND SAUTE STIRRING CONTINUOUSLY TILL ONION TURNS LIGHT GOLDEN BROWN.

5. ADD TURMERIC POWDER AND MIX WELL.ADD THE GROUND PASTE AND SAUTE FOR 3 MINUTES,STIRRING CONTINUOUSLY.ADD 1/2 CUPS OF WATER AND BRING TO A BOIL.REDUCE HEAD AND COOK FOR 10 MINUTES.DISSOLVE TAMARIND PULP IN 1/2 CUP OF WATER AND ADD.

6.ADD FRIED GREEN CHILLIES AND SALT AND COOK ON LOW HEAT FOR 10 MINUTES.