Mircho ka Salan

• 10-12 green chilies
• 1 onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp nigella seeds (kalonji)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 cup roasted peanuts, ground into a powder
• 2 tbsp sesame seeds, roasted and ground into a powder
• 2 tbsp tamarind paste
• 1 cup water
• 3 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish

1. Wash the green chilies and slit them lengthwise, keeping the stem intact. Remove the seeds and set aside.
2. Heat oil in a deep pan or kadhai over medium-high heat. Add cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds. Let them splutter for a few seconds.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger-garlic paste and sauté for a minute.
5. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and sauté for a few seconds.
6. Add the slit green chilies to the pan and mix well.
7. Add water and tamarind paste to the pan and mix well.
8. Add the ground peanut and sesame seeds powder and mix well.
9. Add salt to taste and mix well.
10. Let the curry simmer for 10-15 minutes on low heat or until the chilies are cooked and the curry has thickened.
11. Garnish with fresh coriander leaves.

Your delicious Mirchon ka salan is ready to serve! Serve hot with rice or roti.