Ingredients

• 250 gms - Bhavnagar chillies
• 1 onion, finely grated
• 1 tbsp - coconut, grated
• 2 tsp - sesame seeds (til)
• 1 tsp - coriander powder
• 1 tsp - cumin powder
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 2 tsp - ginger-garlic paste
• 1 tbsp - chironji (melon seeds)
• 1 tamarind, lime-sized and soaked in hot water
• Salt to taste
• A few curry leaves

How to Make Hyderbadi Mirchi Ka Salan

• Boil the Bhavnagar chillies in salted water, till they change colour (the chillies will become a bit pale).
• Keep aside.
• Lightly roast the til, chironji and grated coconut. Grind to a paste.
• Add the coriander, chilli and turmeric powder to the above paste.
• Heat oil in a vessel and add the cumin seeds.
• Mix the masala and the ginger-garlic paste and fry till oil separates.
• Add the boiled green chillies and curry. Stir fry for two mins.
• Add the tamarind water and simmer till the gravy thickens.
• Remove from heat and serve hot with biryani.