SPICY MIRCHI KA SALAN

INGREDIENTS

• 5-6 tbsp oil
• 1 cup peanuts
• 1 cup dried coconut grated
• 25 gms of sesame seeds
• Fresh Alapenos.
• 1 tsp Cumin seeds
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp kalaunji seeds
• 75 gm tamarind puree
• 1 tbsp ginger garlic paste
• 1 tsp green chilli paste
• 3 medium size onions sliced.
• 2 cups water and a little extra to grind the roasted stuff

METHOD

1. Heat a sauce pan, add 1 cup peanut and dried grated coconut, once they are roasted, add sesame seeds as the get roasted faster and grind it into a fine paste using a little water.
2. In a pan heat the oil and fry the Alapeno. Slit it across before you fry them.
3. In another pan, heat 3-4 tbsp of oil. 
4. Add fenugreek seeds, fennel seeds, kalaunji seeds, cumin seed and mustard seeds.
5. Add some curry leaves, a tbsp of ginger garlic paste and saute for a min.
6. Now add 1 tsp green chilli paste.
7. Now add the tamarind puree to it. Mix well and cook for 2-3 mins.
8. Meanwhile roast the sliced onions in some hot oil till golden brown and crispy. Add the Roasted brown onions to cooked tamarind.
9. Add 1tsp of cumin and coriander powder.
10. Add 1/s tsp Turmeric powder, salt to taste and only 1 tsp red cilli powder.
11. Now add the coconut paste and cook well. When the curry leaves oil, the gravy is ready.
12. Now you can add water and the Alapenos. Cook for like 2 mins. Add some garam masala and give a final stir.

A perfect moughlai-hyderabadi curry to go with any biryani.