Hyderabadi mirchi ka salan

Method:

Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. (take out the seeds).
In heavy bottomed skillet dry roast sesame seeds till they get light golden and set aside. In the same pan add the peanuts roast, set aside.
Add in the grated coconut stir and switch off the flame. Set aside.
In a non stick pan add 2 tbsp oil and add chopped onion cook until they get light brown.
Allow to cool onion than add tamarind, turmeric, peanuts, coconut, sesame seeds, ginger garlic paste, salt and 1 cup water and blend to a smooth paste.
In a wide skillet, heat about a tablespoon of oil. Bring the oil to smoking point. Add and sear jalapenos to sand color. Take care not to black or burn.
In the same pan add the remaining oil and add mustard seeds and let it splutter. Add in the prepared Salan (paste) and water and stir.
Add red chili powder, cumin-coriander powder and garam masala and mix well..
Add in the fried jalapeno mix well. Cover the pan and let it cook for 10 minutes on medium heat while stirring in between.
Serve hot with rice, parathas or biryani.