Mirchi ka Salan

Slit the green chillies lengthwise on one side without cutting through. Remove seeds if you prefer less heat. Heat 2 tablespoons of oil in a pan and shallow-fry the chillies for 2–3 minutes until blistered. Remove and set aside.

Dry roast peanuts in a pan over medium heat for 4–5 minutes until golden. Remove and cool. Dry roast sesame seeds for 2 minutes until lightly golden. Dry roast desiccated coconut for 1–2 minutes until fragrant. Allow all to cool.

Soak tamarind in 100 ml warm water for 10 minutes, then squeeze to extract the pulp. Strain and set aside.

Grind the roasted peanuts, sesame seeds, and coconut together into a coarse paste using a blender. Add a little water if needed.

Heat remaining oil in a kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves.

Add finely chopped onion and cook for 7–8 minutes until deep golden brown.

Add ginger-garlic paste and cook for 2 minutes.

Add turmeric, red chilli powder, and coriander powder. Stir and cook for 1 minute.

Add the ground peanut-sesame-coconut paste and cook for 3–4 minutes, stirring continuously.

Pour in tamarind water and remaining 200 ml water. Bring to a boil, then simmer for 5 minutes until the gravy thickens.

Add the fried green chillies, season with salt, and simmer for another 5 minutes until the chillies are tender and the oil floats on top.

Serve hot alongside Hyderabadi biryani or with rice.