Curried Chiles (mirchi Ka Salan)

Ingredients

• 2 tbsp poppy seeds
• 2 tbsp sesame seeds
• 2 tbsp coriander seeds
• 1 tbsp white cumin
• 1 tbsp desiccated coconut powder
• 5 tbsp oil
• ½ kg green chiles
• 6 red chiles
• 6 fenugreek seeds
• 6–7 curry leaves
• 4 large onions
• 1 tsp red chile powder
• 1 tbsp ground turmeric
• 1 tbsp ginger garlic paste
• 1 tsp nigella seeds
• ½ cup tamarind juice

Steps

1. Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, and desiccated coconut.
2. Grind in a mortar and pestle.
3. Heat the oil in a frying pan.
4. Use to stir fry the green chiles with some salt.
5. Drain the oil from the green chillies.
6. Keep aside.
7. Heat some oil in a pan.
8. Add the red chiles, fenugreek seeds, and a couple of curry leaves.
9. Heat until popping.
10. Add the chopped onions.
11. Fry until golden brown.
12. Mix in the ground spices, chili powder, turmeric, ginger garlic paste, and nigella seeds.
13. Stir well.
14. Cook for 2 minutes.
15. Mix in the tamarind juice.
16. Cook for a minute.
17. Add the green chillies and remaining curry leaves.
18. Simmer for 15–20 minutes.
19. Serve with any meat accompaniment or rice dish like biryani.