Authentic Hyderabadi Mirchi ka Salan which is traditionally used with Hyderabadi Biryani but can also be used as a vegetarian dish. Mirchi ka salan (Hyderabadi) Ingredients: 3/4 cup raw peanuts 3/4 cup dry coconut- not fresh please 4 tbsp sesame seeds 10 to 12 long green chilies 1 tsp of fennel seeds 1/2 tsp of fenugreek seeds 1 tsp of cumin seeds 1/2 tsp of onion seeds/ kalonji 1/2 tsp mustard seeds 15 curry leaves 2 tbsp of garlic and ginger paste. 1 tsp of green chili paste (per taste) 2 tbsp of tamarind paste 3 large onions fried (crispy texture) 2 cups of water Dry Spices 1 tsp of cumin powder 1 tsp coriander powder 1 tsp turmeric powder salt to taste 1/2 tsp of chilli powder Garnish: 1 tsp of garam masala and coriander leaves Dry roast peanuts and dry coconut for 2-3 mins then add sesame seeds and take off the heat but leave in the pan for a min- add in a blender and add some water and grind into a fine paste. Add 3/4tbs of oil in a pan and add the chilies which you need to slit (you can stuff them but they don't in Hyderabad). Let them cook on a simmer for around 6/8 mins then take them off the stove but leave them in the pan. In another pan add 4-5tbs of oil and add the fennel seeds, fenugreek seeds, cumin seeds, kalonji seeds and mustard seeds. Then add the curry leaves. Stir for 20 seconds and add the ginger/garlic paste. Stir for a couple of minutes. Then add green chili paste. After cooking for a further 2 mins add the fried onions with the dry spices then add the coconut, peanut and sesame seed paste and cook till the oil separates about 5 minutes or so. Keep stirring, it should rotate easily and look like a sticky paste. Now add 2 cups of water (it should have a yellow look). Then add the fried chilies. Let it come to a boil and then lower the heat to a simmer for 5 minutes. Sprinkle a tsp of garam masala and corriander on top and serve. In place of chillies, tomatoes can be used for a variation of the same recepie Cut them exactly the same but instead of frying the tomatoes as you did with the chilies, leave them raw and add them at the end and cook for 10mins till the tomatoes are soft but still retain their shape Cleveland Lajna .