Mirchi ka Salan - Green Chilies in spicy tangy sauce

A bought these big green chilies. Mirchi ka Salan he said. And that too a VahreVah Chef Recipe.  So I found myself with the iPad and the recipe video and it was play and pause till I got all the ingredients in place. It did not have the thick layer of oil on the surface that is associated with this dish. But did taste good.
I quite enjoyed the iPad cooking experience.

Ingredients:
(Yes there is a long list, but if you get all the ingredients ready - then it is not that complicated)

Green chilies – large – 5-7 nos

Slit the chilies in the centre – half way through only – keeping the top/stem intact

Peanuts – 3 tbsp ( approx 50 gms)

Sesame Seeds – 20 gms

Coconut Powder – 2 tbsp or ¼ fresh coconut

Cloves – 2

Cinnamon – 1”

Red chilies – 2

Mustard seeds – 1 tsp

Cumin seeds – ½ tsp

Fenugreek Seeds (Methi) – ¼ tsp

Curry leaves – 6-8 nos

Onion – 1 large - chopped

Salt to taste

Turmeric – ½ tsp

Asafoetida (Hing) – large pinch

Ginger-garlic paste – 1 tbsp

Red chiie powder – 1/2 tsp

Coriander powder (dhania) – 1 tbsp

Cumin seeds – ½ tsp

Yogurt – ¼ cup (beaten well )

Tamarind pulp – big lime sized soak in water  or 2 tsp tamarind paste ( check for taste)

Jaggery/ sugar – 5-7 gms

Oil – 2-3 tbsp

Take some oil, add peanuts, sauté on slow fire, till it is done well.  Do not burn or undercook.
When done add the seasame seeds and roast till it changes colour. Be careful here also.

(it does not take too much time)

Add the coconut powder or fresh coconut and roast till slightly browned

Blend this mixture with some water to a fine paste.

Keep aside.

Take a pan add remaining oil in pan.  When hot add the cloves and cinnamon and allow to brown.

Add the whole red chilies and the mustard seeds.

Allow to crackle.  Add the cumin seeds and the fenugreek seeds.

Add the chopped onions and salt and allow to brown so that they form a paste as the cooking progresses.

Add a pinch of asafoetida and turmeric. 

Put in the ginger-garlic paste and curry leaves.  Mix till the raw smell of the mixture dissolves.

Add a little water and add the dry powders of chilie, coriander and cumin.

Cook till the mixture comes together and the oil seems to separate.

Add in the yoghurt, mix

Now the ground peanut-sesame- coconut blended paste.

Cover the pan with lid and let it cook (stirring in between) .  Bring to boil after a while

Now add the tamarind pulp and jaggery / sugar.  Allow to simmer for about 10-15 minutes.

Aftre this add the slit whole green chilies. 

Cook till the gravy absorbs the flavour of chilies and chilies are also cooked in the meanwhile.

Check for taste and add salt/tamarind pulp /spices to make the end product a nice tangy-spicy gravy.

Thickness of the gravy can be adjusted depending on what you are having.  If it is with pulao/biryani make slightly thinner and if it is with rotis make it thicker.