Chilies are quite an integral ingredient in curries, more the merrier for those who love their curries to be hot n spicy. But the curry I have today is slightly different – here the feisty Chili take the center stage – aptly named as Mirch ka salan, simply translates to Chili curry. I have used the big full-bodied chilis which are quite neutral in spiciness, and to make it agreeable for the family, I deseeded the chilis. In its native Hyderabad, this beautiful curry is often served along with Biriyani but it can go well with rice or rotis.

You need –

• Long green Chili (less spicy kind) – 6-7
• Onion – 1 large, thinly chopped
• Ginger and garlic paste – 2 teaspoons
• Mustard seeds – 1 teaspoon
• Fenugreek seeds – ¼ teaspoon
• Cumin seeds – 1 teaspoon
• Tamarind paste – 2 tablespoons
• Dried chili – 2-3 nos
• Chili powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Curry leaves
• Salt to taste
• Cooking oil – 2 tablespoons or as required

For Dry roasting

• Peanuts – 2 tablespoons
• White Sesame seeds – 1 tablespoon
• Freshly grated coconut – 2 tablespoons

How to –

Wash and pat dry the green chilies. Make a gash on the chilies, de-seed them and fry them in 2 teaspoons of oil for couple of minutes. Remove and set aside.

In a pan, dry roast the peanuts and sesame seeds until golden brown. Remove and set aside. Finally dry roast the grated coconut till golden. Grind the roasted ingredients to a fine paste.

Heat the remaining oil add the mustard seeds, cumin seeds, fenugreek seeds and allow to splatter. Add the dried chili & curry leaves. Add the chopped onions and saute till soft. Add the ginger-garlic paste and continue to saute till the onions are golden.

Add the chili powder, coriander powder and turmeric powder and saute till the oil starts to separate. Add the peanuts-coconut paste, tamarind, ½-3/4 cup of water and salt to taste. Stir until everything is well combined. Now on a low flame, cover and cook till the gravy is thick.

Add the chilies and mix well. Continue to cook for another 5 mins. You adjust the consistency of the gravy by adding a little if need be.

Turn the heat off. Add the chopped coriander leaves and serve with biriyani, rice or roti.