Ingredients

• 250 gms - Large long green chillies
• 1 stalk curry leaves
• two and a half tbsp - oil
• 1/4 tsp - turmeric powder
• 1/2 tsp - Dhania (coriander seed) powder
• 1/2 tsp - cumin seeds
• salt to taste
• 2 lemon sized balls tamarind, soaked in 1 cup water
• 1 tbsp - grated desiccated coconut
• 2-3 pinches asafoetida
• Roast and grind to a powder:
• 1 tbsp - peanuts
• 1 tbsp - sesame seeds
• 1 tsp - cumin seeds
• Grind to a fine paste:
• 1 large onion
• 1 large tomato
• 1 tsp - garlic grated
• 1 tsp - ginger grated
• 1 tsp - Chironji

How to Make Theekha Mirchi Ka Salan

• 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 minute, remove. Keep aside.
• Add cumin seeds, allow to splutter.
• Add curry leaves to oil, asafoetida, ground paste, coconut.
• Stir and cook for 3-4 mins.
• Add ground powder, masala powders, simmer till oil separates.
• 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.