Mirchi Ka Salan (Hyderabadi recipe)

This dish has quite a few ingredients - pretty much all spices used in Indian cooking. I will just run you through the recipe without listing the ingredients. Mirch ka salan goes very well with biryani and pulao.

1. Roast groundnuts and sesame seeds in a little oil. Add dry coconut powder, and blend all the ingredients using some water.
2. Heat 2 tbsp of oil in a pan. Add masala patta (bay leaf), dalchini, cloves, and cardamom
3. Add mustard seeds
4. When the mustard seeds stop splutttering, add red chillies, hing, turmeric, fenugreek seeds, and kadi patta
5. Add onions and ginger garlic paste and fry till golden brown
6. Add water, yoghurt, and mix well
7. Add a little tamarind paste, salt, red chilli powder, and sugar
8. Add the peanut-sesame-coconut paste
9. Take long green chillies, split them in the middle, and add them to the gravy
10. Simmer on low flame for 15 min.