Mirchi Ka Salan

Ingredients

• 2 tablespoons unsalted peanuts
• 2 tablespoons white sesame seeds
• 1 tablespoon cumin seed
• 6 garlic cloves
• 12 inch piece ginger
• 12 cup onion
• chopped
• 1 cup tomatoes
• chopped
• 3 tablespoons grated fresh coconut or 3 tablespoons unsweetened dried coconut
• 4 tablespoons vegetable oil
• 2 cups bell peppers or 2 cups jalapenos
• seeds and pith removed and cut into 1/2-inch wide strips
• 12 teaspoon cumin seed
• 12 teaspoon brown mustard seeds
• 14 teaspoon fenugreek seeds
• 14 teaspoon nigella seeds (kalonji)
• 6 curry leaves
• 14 teaspoon turmeric powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cayenne powder (or to taste)
• 2 cups water
• 1 tablespoon tamarind pulp
• 2 tablespoons chopped fresh coriander
• 1 teaspoon sugar (optional)
• salt

Instructions

1. Toast peanuts, sesame seeds and cumin seeds in a small skillet over medium heat until peanuts and sesame seeds are golden in color.
2. Grind to a powder in a blender, mini chopper or spice grinder.
3. Set aside.
4. Combine garlic, ginger, onion, tomato and coconut in blender or food processor.
5. Grind to a smooth paste.
6. Set aside.
7. Heat oil in a large skillet over medium heat until shimmering.
8. Add pepper strips; saute until they look a little whitish.
9. Drain and set aside.
10. To the same skillet, add cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
11. Shake pan over heat until seeds begin to pop.
12. Add the onion-tomato-garlic paste and saute for 2 minutes, stirring frequently.
13. Add the turmeric, ground coriander, ground cumin, cayenne and peanut-sesame powder.
14. Cook, stirring continuously, until the oil separates.
15. Add water and tamarind paste, and bring to a boil.
16. Add pepper strips, chopped coriander and sugar (if using).
17. Season with salt to taste.
18. Simmer until thickened to desired consistency.