Mirchi Ka Salan

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted peanuts
• 2 tablespoons sesame seeds
• 1 tablespoon cumin seed
• 6 garlic cloves
• 1/2 inch piece ginger
• 1/2 cup onion, chopped
• 1 cup tomato, chopped
• 3 tablespoons grated fresh coconut or 3 tablespoons unsweetened dried coconut
• 4 tablespoons vegetable oil
• 2 cups bell peppers or 2 cups jalapenos, seeds and pith removed and cut into 1/2-inch wide strips
• 1/2 teaspoon cumin seed
• 1/2 teaspoon brown mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon nigella seeds (kalonji)
• 6 curry leaves
• 1/4 teaspoon turmeric powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cayenne powder (or to taste)
• 2 cups water
• 1 tablespoon tamarind pulp
• 2 tablespoons chopped fresh coriander
• 1 teaspoon sugar (optional)
• salt

Recipe

• 1 toast peanuts, sesame seeds and cumin seeds in a small skillet over medium heat until peanuts and sesame seeds are golden in color. grind to a powder in a blender, mini chopper or spice grinder. set aside.
• 2 combine garlic, ginger, onion, tomato and coconut in blender or food processor. grind to a smooth paste. set aside.
• 3 heat oil in a large skillet over medium heat until shimmering. add pepper strips; saute until they look a little whitish. drain and set aside.
• 4 to the same skillet, add cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. shake pan over heat until seeds begin to pop. add the onion-tomato-garlic paste and saute for 2 minutes, stirring frequently.
• 5 add the turmeric, ground coriander, ground cumin, cayenne and peanut-sesame powder. cook, stirring continuously, until the oil separates.
• 6 add water and tamarind paste, and bring to a boil.
• 7 add pepper strips, chopped coriander and sugar (if using). season with salt to taste. simmer until thickened to desired consistency.