Mirchi ka salan sauce recipe

Recipe ingredients

1/2 pound green chillies, large and long
1 pound onions, sliced
1 teaspoon cumin seeds
2 teaspoons ginger garlic paste
1/4 teaspoon turmeric powder
1 teaspoon powdered bayleaf
1/2 cup thick tamarind juice
Salt to taste
Roast and powder:
4 teaspoons sesame seeds
4 teaspoons khus-khus, poppy seeds
2 teaspoons coriander seeds
2 tablespoons peanuts
1/4 coconut scraped
1 teaspoon salt

How to make mirchi ka salan sauce

To remove tartness from the chillies, immerse once or twice in boiling water, remove and strain.
Pat dry.
Heat oil and fry the chillies till they turn white.
Drain and set aside.
In the same hot oil, fry the cumin seeds.
When they turn color, add the onion slices and fry till they become soft.
Now add the ginger-garlic paste and fry for a minute.
Add the turmeric and powdered spices and fry well stirring continuously.
Add the tamarind juice and simmer.
Add the chillies, powdered bayleaf and salt to taste.
Mix well and cook over a slow fire till the oil starts floating on top.
When cool, store in airtight containers in the refrigerator.
This preparation goes well with biriyani/pulao.