Cookbook:Curried Chiles (Mirchi ka Salan)

| Cuisine of India

Ingredients

 * 2 Tbsp poppy seeds (khus khus)
 * 2 Tbsp sesame seeds (til)
 * 2 Tbsp coriander seeds (dhaniya)
 * 1 Tbsp white cumin (sufaid zeera)
 * 1 Tbsp desiccated coconut powder
 * 5 Tbsp oil
 * ½ kg medium green chiles
 * 6 red chiles
 * 6 fenugreek seeds (methi daana)
 * 6–7 curry leaves
 * 4 large onions, finely chopped
 * 1 tsp red chile powder
 * 1 Tbsp ground turmeric (haldi)
 * Salt to taste
 * 1 Tbsp ginger garlic paste
 * 1 tsp nigella seeds (kalonji)
 * ½ cup tamarind juice

Procedure

 * 1) Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, and desiccated coconut, then grind in a mortar and pestle.
 * 2) Heat oil in frying pan and use to stir fry the green chiles with some salt. Drain the oil from the green chillies and keep aside.
 * 3) Heat some oil in a pan. Add the red chiles, fenugreek seeds, and a couple of curry leaves, and heat until popping. Add chopped onions, and fry until golden brown.
 * 4) Mix in ground spices, chili powder, turmeric, ginger garlic paste, and nigella seeds. Stir well and cook for 2 minutes.
 * 5) Mix in tamarind juice, and cook for a minute.
 * 6) Add the green chillies and remaining curry leaves, and simmer for 15–20 minutes.
 * 7) Serve with any meat accompaniment or rice dish like biryani.