Hyderabadi Mirchi ka Salan

Ingredients
• 250 gms. Large long green chillies
• 2 1/2 tbsp. oil
• 1/2 tsp. cumin seeds
• ½ tsp. mustard seeds
• 1 stalk curry leaves
• 2-3 pinches asafoetida
• 1/4 tsp. turmeric powder
• Red chilli powder (f required. as per taste)
• 1/2 tsp. Dhania (coriander seed)powder
• salt to taste
• 1 lemon sized balls tamarind, soaked in 1 cup water and squeezed to a thick paste
• 1 1/2 tsp grated dry coconut
• 2 tbsp. Peanuts/groundnuts (Roasted and ground to a powder)
• 2 tbsp. sesame seeds (Roasted and ground to a powder)


Tips:

You can store the groundnut and sesame roast masala in the fridge and use it as required. It helps in thickening the gravy)

If the chillies are too hot you can either add some jaggery(Gud) when boiling chillies or some tomato pieces in the curry.

Steps
1. Deseed chillies.
2. Put plenty of water to boil, adding a little salt.
3. Put chillies in boiling water, and cook till whitish in color.
4. Drain, chop into large sections or keep whole.
5. Heat oil.
6. Add chillies, fry for 1 minute, and remove. Keep aside.
7. Add cumin seeds and mustard seeds to the oil and allow to splutter.
8. Add curry leaves, asafoetida (heeng).
9. Add tamarind water, and 1 cup water.
10. Add salt, turmeric, grated dry coconut and peanut and sesame powder.
11. Add chillies and bring to boil.
12. Taste for spices and add chilli powder and a pinch of Garam masala if the curry is not spicy.
13. Simmer and cook till gravy is thickened and oil floats on top.

Biryani is the best accompaniment for this curry.