For spice lovers:mirchi ka salan/green chillies in peanut-sesame sauce

Ingredients

• 1/2 b fresh jalapenos [or any fleshy green chilli of your choice]

Dry Ingredients:

• 1 tablespoon white poppy seeds
• 1/4 cup white sesame seeds
• 1/2 cup raw peanuts
• 1 teaspoon whole coriander seeds
• 1 teaspoon cumin seeds

Sauce:

• 2 teaspoon cumin seeds
• 1/2 teaspoon brown mustard seeds
• 1/4 teaspoon fenugreek seeds
• 3 tablespoons oil
• 2 large onions , thick sliced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon red chili powder
• 2 tablespoons thick tamarind pulp
• 3-4 curry leaves
• Salt to taste

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Preparation

• Wash and pat dry the jalapenos. Make a slit in each lengthwise. Scoop out the seeds and veins from them.
• Its upto you!!! You can keep the stems intact if using smaller chillies. Cut the chillies into halfs or thirds. You can keep them whole too. Keep aside.
• In a small pan , dry roast all the dry ingredients one by one and set them aside. Rub off the skins of the peanuts after they are cool.
• Grind them all separately in a spice grinder/coffee grinder to a fine powder without adding any water. Set aside.
• Grind the onions to a smooth paste in a blender. In a cooking pot,heat the oil on medium high.Once hot enough,add the green chillies.
• The oil will splutter as you add the chillies so cover with lid. Carefully stir fry them for 3-5 minutes. Once done remove the chillies to a plate and keep aside.
• For the sauce :
  In the same hot oil, on medium heat add the cumin seeds,brown mustard seeds, curry leaves and fenugreek seeds. Allow the spices to splutter for a minute till you smell the aroma. Add the onion paste and immediately cover the pan with a lid because the paste will splutter. Allow it to saute for 3-6 minutes covered.
• Next, lower the heat , remove the lid and add ginger garlic paste and fry for 3-4 minutes.
• Add the sesame seed powder,poppy seeds powder, corinader powder, cumin powder and peanut powder and stir fry the masala for 2-5 minutes or until you see that the mixture comes together and starts leaving oil on the sides of the pot.
• At this point add red chilli powder , and salt.Keep stir frying the masala for about 3 minutes on medium low heat. Stir fry until you are done away with the raw odor of the peanuts and the ginger-garlic paste.
• Next, dilute the tamarind paste with 2 cups of water and mix well.Add the pulp to the pot along with the fried green chillies and stir well.
• Cover the lid and let the gravy simmer for 15-20 minutes the chillies are well cooked in the masala gravy. Remove from heat and serve.