Mirch Ka Salan (Hot Chili Peppers in Tangy Peanut Sauce)

Ingredients:

Anaheim Peppers (Bajji Milagai) - 4 

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Asafoetida - a pinch

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Ginger Garlic paste - 1/2 tsp

Tamarind pulp - 1 tbspn disssolved in 1/4 cup water

Oil - 2 tbspns

Salt - to taste

For the masala;

Coconut (grated or chopped) - 1 tbspn

Poppy seeds(kasa kasa) - 1 tbspn

Sesame seeds - 1 tbspn

Peanuts - 1 tbspn

Coriander seeds - 2 tsp

Cumin seeds - 3 tsp

Oil - 1 tsp

Method:

Wash, wipe and slit chilies lengthwise into two or quarters. Heat sufficient oil in a kadai and fry for 5 minutes. Drain and place on absorbent paper and set aside.

To make masala paste, roast the sesame seeds, poppy seeds, coriander seeds, cumin seeds, peanuts and coconut with 1 tsp of oil. Cool and grind them to a paste.

Heat 2 tbspns of oil in a pan, add mustard seeds and let them splutter. Then add fenugreek seeds and asafoetida. Now add turmeric powder, ginger garlic paste and saute for a minute. 

Add the tamarind pulp with the water. Let them cook for a while.

Now add the masala paste, chili powder and cook for three minutes, stirring constantly and add the fried chilies and salt. Reduce the heat and cook for ten minutes.

Serve hot with Basmati Rice.