Mirchi Ka Salan

Preparation of the Masala Paste:

• Take a pan and heat some oil.
• Once heated, add the sliced onions and keep stirring often to sauté the onions until they turn light brown.
• Next up, add the desiccated coconut and mix and sauté until it turns golden.
• After that, add the roasted peanuts and sesame seeds to the mixture 
• Make sure to roast well for about a couple of minutes on low heat
• Once done, take the above mixture and make a smooth paste out of it by adding the garlic cloves, ginger, and the other ground spices with ½ cup of water.

Making the Tamarind Water:

• Take a small bowl and soak the tamarind in hot water for about half an hour.
• After it gets softened, squeeze the pulp of the tamarind in the water that is in the bowl. 
• Once done, keep the tamarind water aside.

Preparing the Green Chillies

• Take the green chillies and rinse and wipe them dry.
• Next up, slit the chillies vertically and make sure not to break them. 
• After that, take a pan and heat some oil.
• Once heated, add the chillies and fry them lightly until you see blisters on them.
• Finally, remove the chillies and drain them on kitchen paper towels.

Making Mirchi Ka Salan:

• In the same pan, add some more oil.
• After it gets heated, add the mustard seeds and fry them on low heat until they crackle.
• Next up, add the nigella seeds, cumin seeds, and curry leaves, and fry them for about a minute.
• After that, add the ground masala paste that you kept aside and sauté for a few minutes till you see the oil floating on the top.
• Once done, it is now time to add the tamarind pulp and some water. 
• Add it and keep stirring to combine well.
• Let it all simmer for about five to six minutes on medium-low heat.
• Once done, add the fried green chilies and salt, and let it simmer for a few more minutes.
• Next up, garnish with coriander leaves.
• Finally, your Mirchi Ka Salan is ready to be served with plain steamed rice or any Indian flatbread.