Mirchi ka Salan

Ingredients

• •Long green chilies
• •Peanut-sesame gravy

Steps

1. 1Select long, mild green chilies, wash them, and make a slit down one side without cutting all the way through, leaving the stem intact.
2. 2Lightly fry the chilies in oil for two to three minutes until they blister slightly and turn a duller green, then set them aside.
3. 3Dry-roast peanuts and sesame seeds separately in a pan until they turn golden and fragrant, then let them cool and grind them together into a coarse paste with a little water.
4. 4Heat oil in a pot and sauté chopped onions until golden-brown, then add ginger-garlic paste and cook until fragrant.
5. 5Stir in the peanut-sesame paste along with turmeric, red chili powder, and tamarind extract, and cook over low heat for five to seven minutes, stirring frequently to prevent it from sticking or burning.
6. 6Add enough water to bring the gravy to a medium consistency, then bring it to a gentle simmer.
7. 7Add the fried chilies to the gravy and let them simmer together for 10 to 12 minutes until they soften further and take on the flavor of the sauce.
8. 8Adjust the salt and tang with more tamarind if needed, and serve as a tangy, nutty accompaniment to biryani.