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

Name: For spice lovers:mirchi ka salan/green chillies in peanut-sesame sauce
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 4
Cuisine: En
Ingredients: 1/2 b fresh jalapenos [or any fleshy green chilli of your choice]; 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; 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

Main Dish

Very Easy

32 min

Preparation

Preparation15 min

Cook time17 min

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.