Mirchi Ka Salan

Fry the chillies

Shallow-fry the slit green chillies in a little oil until blistered and softened, then set aside.

Toast the peanut mix

Dry-roast the peanuts, sesame seeds and desiccated coconut in a pan until fragrant and lightly golden.

Grind the paste

Cool the toasted peanut mixture slightly and grind it with a splash of water into a smooth, thick paste.

Fry onions and ginger-garlic

Heat the oil in a pan, add the cumin seeds, then the chopped onion, and fry until golden, then stir in the ginger-garlic paste.

Build the gravy

Add the turmeric and chilli powder, then the ground peanut paste, and cook, stirring, until the raw smell disappears.

Simmer with tamarind

Stir in the tamarind pulp, water and salt, bring to a simmer, and add the fried chillies, cooking until the gravy thickens and turns glossy.

Serve

Serve the mirchi ka salan alongside Hyderabadi biryani.