Mirchi Ka Salan (pepper Curry)
Instructions
1. In a heavy bottom skillet, dry roast Dry Red Chili, Cloves, Cinnamon Stick, Cumin Seeds and Coriander Seeds until fragrant. Keep aside.
2. In the same pan, toast Sesame Seeds until light golden. Keep aside.
3. In the same pan, dry roast Peanuts and remove skins (or use bottled dry roasted peanuts, salted or unsalted). Keep aside.
4. In the same pan, heat 1 tsp Oil and saute Onions until golden brown.
5. Blend into a smooth paste all ingredients from #1, #2, #3, #4, Ginger, Garlic and Tamarind Paste using 1 cup water (a little at a time).
6. In a non-stick pan, heat 1 Tbsp Oil.
7. Add Jalapenos and roast them until the skins are sand colored.
8. Add blended paste plus remaining 1 cup Water to the pan.
9. Add Turmeric Powder, Salt, Red Chili Powder and Jaggery. Mix well, cover and cook for 15 20 minutes. Stir in between.
10. Serve with Biryani, Chapati or plain white rice.
