Mirchi Ka Salan

 Serves: 4 

Ingredients	Qty	Prep
Serrano peppers	8 medium	washed and dried
Oil	for frying
Onion	1/2 large	chopped finely
Red chili powder	1 tsp
Salt	to taste
Garam masala	1/2 tsp
Cumin powder	1/2 tsp
Coriander powder	1 tsp
Tamarind paste	2 tsp or more
Jaggery	to taste
Cilantro	garnish	chopped
Water	1 cup or more
For masala:
Roasted peanuts	2 tbsp
Sesame seeds	2 tbsp
Poppy seeds	1 tbsp
Fenugreek seeds	1/4 tsp
Dried coconut	2 tbsp
Garlic	2 cloves
Ginger	1-inch piece
Water	1/2 cup	or more

Method:

• Dry roast the sesame seeds, poppy seeds, fenugreek seeds, and dried coconut until golden
• Allow to cool, then grind to paste with garlic, onion, and ginger
• Remove the tops and slice serrano peppers in half lengthwise. Fry in oil until blistered on both sides and set aside
• In same pan and oil, fry chopped onions until transparent
• Add all the spice powders and cook well. Then add the masala paste, tamarind, and jaggery. Cook for few minutes
• Add the serrano peppers, cover with a lid, and cook for 5 - 10 minutes until oil separates from the mixture
• Garnish with cilantro and tadka, serve with biryani