Discard the ends or keep them. Make a slit in the center of the chilies and remove the seeds and the pith.

step 1

Heat vegetable oil in a large shallow frying pan over medium-high heat.

step 2

Fry the chilies from all sides until blisters appear on their surface.

step 3

Dry roast peanuts, sesame seeds, cumin seeds, coconut, and dry red chilies over medium heat until lightly browned and fragrant (3-4 minutes), stirring frequently.

step 4

Add the cooled ingredients to a blender along with ginger, garlic, and ½ cup water, and blend to make a fine paste.

step 5

Scrape the sides of the blender a few times while blending.

step 6

Heat oil in a pan over medium-high heat. Once the oil is hot, add mustard seeds, fenugreek seeds, and curry leaves, and let them crackle for 3-4 seconds.

step 7

Add onions and fry until they turn golden brown (6-8 minutes), stirring frequently.

step 8

Add the salan paste, coriander powder, turmeric powder, red chili powder, and salt, and saute for 1-2 minutes.

step 9

Add 2 cups of water and bring the curry to a boil.

step 10

Reduce the heat to low and cover the pan with a lid. Cook the curry for 15-20 minutes.

step 11

Now remove the lid and add the fried chilies to the pan and stir well. Cover and cook for another 8-10 minutes.

step 12

Stir in tamarind paste and jaggery and cook for a minute.

step 13

Check for salt and add more if needed. Mirchi ka salan is ready. Garnish with cilantro and serve it with biryani, rice, or roti.

step 14