Curried Chiles (Mirchi ka Salan)
Ingredients
- 2 Tbsp poppy seeds (khus khus)
- 2 Tbsp sesame seeds (til)
- 2 Tbsp coriander seeds (dhaniya)
- 1 Tbsp white cumin (sufaid zeera)
- 1 Tbsp desiccated coconut powder
- 5 Tbsp oil
- ½ kg medium green chiles
- 6 red chiles
- 6 fenugreek seeds (methi daana)
- 6–7 curry leaves
- 4 large onions, finely chopped
- 1 tsp red chile powder
- 1 Tbsp ground turmeric (haldi)
- Salt to taste
- 1 Tbsp ginger garlic paste
- 1 tsp nigella seeds (kalonji)
- ½ cup tamarind juice
Method
- Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, and desiccated coconut, then grind in a mortar and pestle.
- Heat oil in frying pan and use to stir fry the green chiles with some salt. Drain the oil from the green chillies and keep aside.
- Heat some oil in a pan. Add the red chiles, fenugreek seeds, and a couple of curry leaves, and heat until popping. Add chopped onions, and fry until golden brown.
- Mix in ground spices, chili powder, turmeric, ginger garlic paste, and nigella seeds. Stir well and cook for 2 minutes.
- Mix in tamarind juice, and cook for a minute.
- Add the green chillies and remaining curry leaves, and simmer for 15–20 minutes.
- Serve with any meat accompaniment or rice dish like biryani.