Fresh big (medium thick) green chilies - 250 gms
Mustard seeds - 1 tsp
Kalonjee (onion seeds)- 1/2 tbs
Fenugreek seeds - 1/2 tsp
Tamarind pulp (ie soaked in water) - 1 small cup
Curry leaves 15
Fresh chopped coriander- 1/2 cup
Ginger garlic paste - big tbsp
Salt - according to taste
Red chili powder - 1/2 tsp
Turmeric powder - 3/4 tsp
Coriander powder - 1 tbs
Garam masala powder - 1 tsp
Jeera powder - 1 tbs spoon
Til (sesame seeds)- 3/4 cup
Ground nut (phalli) - 1/2 cup
Fresh coconut grated - 1 cup
Water - 2 cups
Oil or ghee - 1 1/2 cup

Hyderabadi Mirchi Ka Salan

1. Wash and cut the green chilies into 1 inch or little bigger pieces diagonally that is in diamond shape or ordinary shape, do not de seed the chilies. Add curry leaves to the chilies and keep aside.
2. Grind sesame seeds, ground nuts and coconut into fine paste and keep aside.
3. Heat oil or ghee in a fat bottom vessel, add mustard seeds, kalonjee and fenugreek seeds and saute for some time. Add the chilies and curry leaves, see that the chilies are well soaked in oil. If the oil seems to be less add some more oil and saute the chilies for few seconds and then add ginger garlic paste and keep stirring for 2 minutes.
4. Add chili powder, turmeric powder, jeera powder, coriander powder, garam masala powder and salt according to taste and saute for 2 minutes.
5. Add the grounded paste (sesame seeds, coconut, ground nuts) and saute continuously so that the chilies are well coated with the paste and add 1 1/2 cup of water and keep stirring. (See that you don’t put lots of water and make the gravy very thin and watery. Gravy should be thick).
6. When the oil comes on top and the chilies are almost tender add the tamarind pulp (that is tamarind soaked in water for sometime), according to taste that is how sour you want and cook for 5 minutes and take out of flame. And garnish with fresh chopped coriander. Serve with hot parathas, plain rice or biryani.
   Note: You can put the whole green chilies instead of cutting into 2 or 3 pieces, but for better taste cut into pieces. And the gravy should be light yellow in color, in case you want little gravy then add 2 cups of water, or according to your consistency.
   Serves: 6-8
   Preparation time: 30-40 min