Mirchi ka Salan (Tangy Chilli Gravy)

• 250 gm: Large green chillies/capsicum
• 100 gm: Sautéed onion paste
• 25 gm: Ginger garlic paste
• 10 gm: Coriander leaves
• 05 gm: Mustard seeds
• 02 gm: Cloves
• 05 gm: Curry leaves
• 50 gm: Tamarind
• 50 gm: Cooking oil
• Salt
  

• 50 gm: Coconut
• 50 gm: Peanuts
• 20 gm: Coriander seeds
• 15 gm: Sesame seeds
• 10 gm: Cumin seeds
• 05 gm: Peppercorns
• 5-6: Red Chillies

1. Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2. Roast and grind together ingredients for the paste.
3. Soak the tamarind in a cup of water and extract pulp.
4. Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5. Mix the sautéed onion paste and stir for 3 minutes.
6. Add the salan paste and continue stirring.
7. Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8. Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
9. Add the salt and the fried chillies to the hot gravy.
10. Boil the gravy for 1 minute.
11. Remove and garnish with finely chopped coriander leaves.