Curried Chiles (Mirchi ka Salan)

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

Method

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.