Mirchi ka salan
Prep time: 5 mins Cooking time: 45 mins Serves 4-6 12 big green chillies 1 tbsp oil, plus extra for deep-frying 1 tbsp sesame seeds 1/2 tbsp coriander seeds 1/2 tsp cumin seeds 4 tbsp roasted peanuts 1 whole dry red chilli, stemmed and broken 1cm ginger, chopped 4 garlic cloves 1/2 tsp mustard seeds 5 curry leaves 1 small onion, grated 1/2 tsp turmeric powder 1 tbsp tamarind pulp, dissolved in 4 tbsp of water
1 Wash, wipe and slit green chillies lengthwise, taking care not to cut right the way through. Deep-fry in hot oil for one minute. Drain on kitchen paper.
2 Dry- roast sesame, coriander and cumin seeds. Cool and grind them into a paste along with peanuts, dry chilli, ginger and garlic, using a little bit of water.
3 Heat 1 tbsp of oil in a pan and add mustard seeds. Once they splutter add curry leaves. Sauté for 30 seconds then add onion. Sauté until onion is slightly golden.
4 Add turmeric powder and mix well. Add ground masala paste and cook for three minutes, stirring constantly. Stir in 3/4 cup of water and bring to a boil. Reduce the heat and cook for 10 minutes. Add tamarind pulp and boil for another minute.
5 Add fried green chillies. Season with salt and cook over low heat for 8 to 10 minutes. Serve hot.