Mirchi ka Salan

INGREDIENTS:
250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seedssalt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida
Roast and grind to a powder:
1 tbsp. peanuts1 tbsp. sesame seeds
1 tsp. cumin seeds
Grind to a fine paste:
1 large onion1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji

METHOD:

Deseed and remove stalk of chillies. Put plenty of water to boil, adding a little salt. Put chillies in boiling water, and cook till whitish in colour.Drain, chop into large sections or keep whole.Heat oil in a large frying pan.Add chillies, fry for 1 minutes, remove. Keep aside.Add cumin seeds, allow to splutter.Add curry leaves to oil, asafoetida, ground paste, coconut.Stir and cook for 3-4 minutes.Add ground powder, masala powders, simmer till oil seperates.Add salt and tamarind water, and 1 cup water.Add chillies, boil till gravy is thickened and oil floats on top.Serve hot with sheermal, khuskha or parathas.