Mirchi Ka Salan

 Serves: 4 

Serrano peppers8 mediumwashed and dried
Oilfor frying
Onion1/2 largechopped finely
Red chili powder1 tsp
Saltto taste
Garam masala1/2 tsp
Cumin powder1/2 tsp
Coriander powder1 tsp
Tamarind paste2 tsp or more
Jaggeryto taste
Water1 cup or more
For masala:
Roasted peanuts2 tbsp
Sesame seeds2 tbsp
Poppy seeds1 tbsp
Fenugreek seeds1/4 tsp
Dried coconut2 tbsp
Garlic2 cloves
Ginger1-inch piece
Water1/2 cupor more

  • 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